Cassoulet Recipe

French · Main course · 210 min total

A hearty French casserole of slow-cooked white beans, duck confit, pork sausages, and aromatic vegetables, topped with a golden breadcrumb crust.

Ingredients

• 1 lb dried white beans (e.g., Great Northern or cannellini), soaked overnight
• 4 duck confit legs
• 1 lb pork sausages (Toulouse or garlic sausage)
• 1/2 lb salt pork or bacon, diced
• 1 large onion, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups chicken stock
• 1 cup dry white wine
• 1 bouquet garni (thyme, parsley, bay leaf)
• Salt and pepper to taste
• 1 cup fresh breadcrumbs
• 2 tbsp duck fat or olive oil

Instructions

1. Drain soaked beans and place in a large pot. Cover with fresh water, bring to a boil, then simmer for 30 minutes. Drain and set aside.
2. Preheat oven to 325°F (160°C). In a large Dutch oven, render salt pork or bacon over medium heat until crispy. Remove with a slotted spoon.
3. Brown duck confit legs in the rendered fat, about 3 minutes per side. Remove and set aside. Brown sausages in the same pot, then slice into chunks.
4. Add onion, carrots, and garlic to the pot; cook until softened, about 5 minutes. Stir in tomato paste and cook 1 minute.
5. Add drained beans, stock, wine, bouquet garni, salt, and pepper. Bring to a simmer. Nestle duck legs and sausage chunks into the beans.
6. Cover and bake for 1.5 hours. Remove lid, stir gently, and top with breadcrumbs mixed with duck fat or olive oil. Bake uncovered for 30 more minutes until crust is golden.
7. Let rest 10 minutes before serving. Remove bouquet garni before serving.

Tips

• For a quicker version, use canned cannellini beans (rinsed) and reduce initial simmering step.
• Cassoulet tastes even better the next day; reheat gently in the oven.
• If duck confit is unavailable, substitute with roasted chicken thighs.

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