Ingredients Summary:
- Duck confit: 4 legs (store-bought or homemade)
- Pork shoulder: 500g, cut into chunks
- Sausages (Toulouse or other): 4, sliced
- White beans (cannellini or Great Northern beans): 2 cups, soaked overnight or use canned, drained
- Bacon or pancetta: 100g, diced
- Carrot: 1, diced
- Onion: 1 large, diced
- Garlic: 4 cloves, minced
- Tomato paste: 2 tablespoons
- Chicken or beef stock: 4 cups
- Thyme: 1 teaspoon (fresh or dried)
- Bay leaves: 2
- Breadcrumbs: 1/2 cup
- Olive oil: 2 tablespoons
- Salt and pepper: To taste
Instructions Overview:
- Cook the Pork and Sausages: In a large Dutch oven, heat olive oil and brown the pork chunks and sausages. Remove and set aside.
- Sauté the Vegetables: In the same pot, sauté diced onion, carrot, and garlic until softened. Stir in tomato paste and cook for another minute.
- Add Beans and Stock: Add the beans, thyme, bay leaves, and stock. Return the pork and sausages to the pot and simmer for 1-2 hours, until the meat is tender.
- Add Duck Confit: Gently nestle the duck legs into the stew. Top with breadcrumbs and place the pot in the oven.
- Bake: Bake at 350°F (175°C) for 30-40 minutes, until the top is golden and crispy. Serve hot.
For full instructions, visit The Spruce Eats – Cassoulet.
Cassoulet is a classic dish from southern France, known for its rich combination of white beans, sausage, and tender, slow-cooked meats like duck or pork. This French bean and meat stew is slow-cooked to perfection, allowing the flavors of the herbs, meats, and beans to meld beautifully. Traditionally cooked in a heavy pot or casserole dish, cassoulet is perfect for a hearty dinner, especially on cold days. Serve it with crusty bread and a glass of wine for an authentic French culinary experience. Whether you’re making it with duck confit or pork belly, this cassoulet recipe is a true comfort food classic that will impress family and guests alike.