Cassoulet spreads wings to the world

True origins of staple are lost in mists of time but are linked to the Hundred Years War

Cassoulet, the stick-to-your-ribs staple of French cooking combining beans and duck - at least in the original recipe - is spreading its wings as makers in southwestern France look to conquer the world palate.

The drive to promote the dish rooted in the Hundred Years War is ambitious, according to Jean-Louis Male, the "grand master" of the guild based in the cassoulet capital, Castelnaudary.