📝 About This Recipe
Originating from the rugged landscapes of Southern France, this Cassoulet is the pinnacle of rustic comfort, marrying creamy Tarbais beans with a symphony of preserved and roasted meats. This labor of love features a 'crust' that is traditionally broken seven times, resulting in a deep, caramelized intensity and a texture that is both silky and substantial. It is more than a meal; it is a timeless ritual of French gastronomy that fills the home with the intoxicating aroma of garlic, herbs, and slow-rendered duck fat.
🥗 Ingredients
The Beans and Aromatics
- 1 pound Dried Cannellini or Tarbais beans (soaked overnight in cold water)
- 4 ounces Salt pork or thick-cut bacon (cut into small cubes)
- 1 Yellow onion (peeled and studded with 2 whole cloves)
- 1 large Carrot (peeled and cut into thirds)
- 1 Bouquet Garni (thyme, parsley stems, and 2 bay leaves tied together)
The Meats
- 4 pieces Duck Confit legs (store-bought or homemade)
- 1 pound Pork shoulder (cut into 2-inch chunks)
- 1 pound Toulouse-style sausages (or high-quality garlic pork sausages)
- 3 tablespoons Duck fat (for searing)
The Braising Liquid and Topping
- 6 Garlic cloves (finely minced)
- 1 tablespoon Tomato paste
- 4-5 cups Chicken or Beef stock (low sodium, high quality)
- 1 cup Fresh breadcrumbs (coarsely ground)
👨🍳 Instructions
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1
Drain the soaked beans and place them in a large pot with the salt pork, clove-studded onion, carrot, and bouquet garni. Cover with water by 2 inches, bring to a boil, then simmer gently for 45-60 minutes until beans are tender but not falling apart. Drain, reserving the liquid, and discard the onion, carrot, and herbs.
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2
In a large Dutch oven or traditional earthenware cassole, melt 1 tablespoon of duck fat over medium-high heat. Brown the pork shoulder chunks on all sides until deeply caramelized. Remove and set aside.
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3
In the same pot, brown the sausages until golden. Remove them and cut into 2-inch pieces. Set aside.
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4
Reduce heat to medium. Add the remaining duck fat if needed and sauté the minced garlic for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes to darken the color.
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5
Deglaze the pot with 1 cup of the stock, scraping up all the brown bits (fond) from the bottom.
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6
Preheat your oven to 300°F (150°C).
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7
Layer the ingredients: Start with a third of the beans at the bottom of the Dutch oven. Add the pork shoulder and sausage pieces. Top with another third of the beans.
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8
Nestle the duck confit legs on top, then cover with the remaining beans. The duck legs should be slightly visible or just below the surface.
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9
Pour in enough stock (and reserved bean liquid) to just cover the beans. Season with black pepper (the salt pork and confit usually provide enough salt).
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10
Bake uncovered for 2 hours. A thin skin or 'crust' will form on top.
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11
Break the crust with the back of a spoon and push it into the beans. If the mixture looks dry, add a splash more stock. Repeat this process every 45 minutes for another 2-3 hours.
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12
For the final hour, sprinkle the breadcrumbs over the top. Allow a final, thick, golden-brown crust to form without breaking it.
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13
Remove from the oven and let the dish rest for at least 15-20 minutes before serving. This allows the juices to settle and the flavors to concentrate.
💡 Chef's Tips
Always use dried beans; canned beans lack the starch necessary to create the signature creamy texture and will turn to mush during the long bake. If you can't find Duck Confit, you can use bone-in chicken thighs rubbed with salt and garlic, though the flavor will be less traditional. The 'breaking of the crust' is essential—it incorporates the caramelized flavors from the surface back into the heart of the beans. Make this a day in advance! Cassoulet tastes even better the next day after the flavors have had time to fully marry in the refrigerator.
🍽️ Serving Suggestions
Serve with a simple, crisp green salad dressed in a sharp Dijon vinaigrette to cut through the richness of the meats. A crusty French baguette is mandatory for swiping up every last drop of the bean-infused sauce. Pair with a robust red wine from the Languedoc-Roussillon region, such as a Fitou or Corbières. Finish the meal with a light, acidic dessert like a lemon tart or fresh berries to balance the palate.