Authentic home cooking from France, with US measurements. 
Hot-D'Oc
Yes, you read that right—it's not a typo, it's really Hot-d’Oc!
Why Oc and not dog like usual? Because this is an Occitan twist on the classic hot dog!
Basically, it’s all the ingredients of cassoulet brought together in a hot dog.
I saw this wild idea online and just had to try it.
This is my own take, since the original chef didn’t share a recipe, so I put my head to work to come up with something!
Honestly, I think I did pretty well—it’s delicious!
Here’s what’s inside: a white bean cream, duck confit, Toulouse sausages, and crispy fried onions.
Recipe from my blog lapopottesanschichis.fr
Hot-D'Oc
Yes, you read that right—it's not a typo, it's really Hot-d’Oc!
Why Oc and not dog like usual? Because this is an Occitan twist on the classic hot dog!
Basically, it’s all the ingredients of cassoulet brought together in a hot dog.
I saw this wild idea online and just had to try it.
This is my own take, since the original chef didn’t share a recipe, so I put my head to work to come up with something!
Honestly, I think I did pretty well—it’s delicious!
Here’s what’s inside: a white bean cream, duck confit, Toulouse sausages, and crispy fried onions.
Recipe from my blog lapopottesanschichis.fr
Open in Cookpad AppSteps
- 1
Make the white bean cream by blending the beans with a little milk until smooth.
- 2
Shred the duck confit and cook it in a skillet until it dries out a bit. Set aside.
- 3
Cook the Toulouse sausages, then slice them in half lengthwise.
- 4
Toast the hot dog buns, then spread them with the white bean cream.
- 5
Add the duck confit, then the sausage pieces and some fried onions.
- 6
Generously top again with more white bean cream.
- 7
Sprinkle with more fried onions for crunch.
- 8
Enjoy!
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