Cassoulet

Nutrition · per serving

Steps

1. 1

   Heat the oven to 220°C. Pick the meat from the duck confit legs in large pieces, discarding the bones. Pat the white beans dry so they do not water down the casserole. Keep the stock hot; this helps the cassoulet come up to a simmer quickly.

   2 duck confit legs400 g cooked white beans, drained300 ml chicken stock, hot
2. 2

   Place a heavy ovenproof casserole over medium heat. Add the pork belly and cook for 4-5 minutes until it renders some fat and starts to brown at the edges. Add the Toulouse sausages and brown them well on all sides, 5-6 minutes more. Transfer the sausages to a plate; leave the pork belly and rendered fat in the pot.

   120 g pork belly, skinless, cut into 2 cm cubes2 (about 240 g) Toulouse sausages
3. 3

   If the pot looks dry, add the duck fat. Add the onion, carrot, and celery, then cook for 5 minutes with a pinch of the salt until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant; do not let it color deeply or it will taste harsh.

   15 g duck fat120 g onion, finely diced80 g carrot, finely diced60 g celery stalk, finely diced4 garlic cloves, finely chopped3 g fine salt
4. 4

   Add the diced tomato and tomato paste and cook for 2 minutes, stirring to concentrate their flavor. Pour in the white wine and scrape the bottom of the pot thoroughly to dissolve the browned bits. Reduce for 2-3 minutes until the wine no longer smells raw.

   120 g ripe tomato, peeled, deseeded, and diced15 g tomato paste100 ml dry white wine
5. 5

   Add the beans, pork belly, thyme, bay leaf, black pepper, and about 220 ml of the hot stock. Nestle the browned sausages into the beans and bring to a lively simmer. Taste the liquid before adding more salt, since duck confit and sausage are already seasoned.

   400 g cooked white beans, drained120 g pork belly, skinless, cut into 2 cm cubes2 sprigs thyme1 bay leaf1 g ground black pepper300 ml chicken stock, hot2 (about 240 g) Toulouse sausages3 g fine salt
6. 6

   Fold in the duck confit meat, keeping some pieces near the top so they roast slightly. Simmer for 3 minutes, then remove from the heat.

   2 duck confit legs
7. 7

   Mix the breadcrumbs, parsley, and melted duck fat for the crust. Scatter this evenly over the casserole. Spoon over just enough of the remaining stock around the edges to keep the beans very moist but not soupy.

   30 g fresh breadcrumbs5 g flat-leaf parsley, finely chopped10 g duck fat300 ml chicken stock, hot
8. 8

   Bake uncovered for 18-20 minutes until bubbling and browned on top. For a more authentic crust, press the surface lightly into the juices once halfway through baking, then let it reform. The cassoulet is ready when the sausages are fully cooked, the beans are creamy, and the top is deeply golden.

9. 9

   Rest the cassoulet for 5 minutes before serving. Remove the thyme sprigs and bay leaf, then serve directly from the dish so the crust stays intact.

   2 sprigs thyme1 bay leaf

Origin & History

Cassoulet is a celebrated slow-cooked bean casserole from Languedoc in southwestern France, with famous regional versions from Castelnaudary, Carcassonne, and Toulouse. Traditional cassoulet is cooked over many hours, often with preserved duck, pork, and sausage, developing its characteristic rich crust and deep savoriness.