📝 About This Recipe
A soul-warming tribute to the rugged countryside of Southwest France, this goose cassoulet replaces the traditional duck with the richer, deeper flavor of slow-cooked goose. Velvety Tarbais beans simmer for hours in a savory broth, absorbing the essence of garlic, herbs, and rendered goose fat until they reach a buttery consistency. Topped with a golden, shatteringly crisp breadcrumb crust, this dish is the ultimate labor of love for any serious home cook.
🥗 Ingredients
The Beans
- 1 pound Dried Tarbais or Great Northern beans (soaked overnight in water)
- 4 ounces Fresh pork rind (blanched and sliced into strips)
- 1 Carrot (peeled and halved)
- 1 Yellow onion (studded with 3 whole cloves)
- 1 bundle Bouquet garni (thyme, parsley stems, and bay leaf tied together)
The Meats
- 4 pieces Goose confit legs (store-bought or homemade, fat reserved)
- 1 pound Goose or Pork sausage (Toulouse style) (cut into 3-inch links)
- 1 pound Boneless goose breast or pork shoulder (cut into 2-inch cubes)
- 6 ounces Salt pork (cubed and blanched)
The Aromatics and Assembly
- 1/4 cup Goose fat (reserved from confit)
- 6 Garlic cloves (finely minced)
- 2 tablespoons Tomato paste
- 4 cups Chicken or Goose stock (low sodium)
- 1 cup Fresh breadcrumbs (coarsely ground)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
Drain the soaked beans and place them in a large pot. Cover with fresh water, bring to a boil for 10 minutes, then drain again to remove impurities.
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2
Return beans to the pot with the pork rind, clove-studded onion, carrot, and bouquet garni. Cover with the stock and simmer gently for 1 to 1.5 hours until beans are tender but not falling apart.
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3
While beans simmer, heat 2 tablespoons of goose fat in a large heavy skillet over medium-high heat. Brown the cubed goose meat (or pork) and the salt pork until golden on all sides. Remove meat and set aside.
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4
In the same skillet, brown the sausages until the casings are crisp. Remove and set aside with the other meats.
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5
Discard the onion, carrot, and bouquet garni from the cooked beans. Drain the beans, but reserve all of the cooking liquid (the pot liquor).
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6
Preheat your oven to 300°F (150°C). Rub the inside of a large earthenware cassole or deep Dutch oven with a clove of garlic and a bit of goose fat.
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7
Layer one-third of the beans at the bottom of the pot. Arrange the browned cubed meat, salt pork, and pork rinds over the beans.
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8
Add another third of the beans, then nestle the goose confit legs and sausages into the beans. Top with the remaining beans.
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9
Whisk the tomato paste and minced garlic into the reserved bean cooking liquid. Pour this over the beans until the liquid just barely covers the top layer.
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10
Sprinkle half of the breadcrumbs over the top. Place in the oven uncovered and bake for 2 hours.
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11
Every 30-40 minutes, use a spoon to gently break the crust that forms on top, pushing it into the beans and allowing the liquid to bubble through. If it looks dry, add a splash of stock.
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12
After 2 hours, sprinkle the remaining breadcrumbs over the top and bake for another 1 to 1.5 hours until a thick, dark golden-brown crust has formed and the liquid is syrupy.
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13
Remove from the oven and let the dish rest for at least 20 minutes before serving. This allows the flavors to settle and the beans to absorb any remaining moisture.
💡 Chef's Tips
Always use dried beans; canned beans will turn to mush during the long bake. Breaking the crust (the 'chimney' method) is essential for developing the deep, caramelized flavor characteristic of authentic cassoulet. If you can't find goose confit, duck confit is a perfect 1:1 substitution. Don't over-salt the beans early on, as the salt pork and sausages will release plenty of salt during the long cooking process. This dish tastes even better the next day when reheated slowly in the oven.
🍽️ Serving Suggestions
Serve with a crisp, acidic green salad dressed with a sharp Dijon vinaigrette to cut through the richness. Pair with a bold, tannic red wine from Southwest France, such as a Madiran or a Cahors (Malbec). A side of crusty sourdough baguette is perfect for wiping up the flavorful bean sauce. Keep the presentation simple; serve directly from the earthenware pot at the center of the table. Finish the meal with a light fruit tart or sorbet to balance the heavy main course.