📝 About This Recipe
Hailing from the wind-swept plains of Southern France, this Cassoulet is the pinnacle of rustic gastronomy—a soul-warming symphony of creamy white beans, succulent duck confit, and savory sausages. This labor of love transforms humble ingredients into a rich, complex masterpiece through a slow-braising process that develops a legendary golden-brown crust. It is more than just a stew; it is a timeless celebration of French farmhouse tradition that fills your home with an irresistible, savory aroma.
🥗 Ingredients
The Beans
- 1 pound Dried Tarbais or Cannellini beans (soaked overnight in water)
- 4 ounces Salt pork (cut into small cubes)
- 1 Yellow onion (peeled and studded with 2 cloves)
- 1 large Carrot (peeled and cut into chunks)
- 1 Bouquet Garni (sprigs of thyme, parsley, and 2 bay leaves tied together)
The Meats
- 4 pieces Duck Confit legs (halved at the joint)
- 1 pound Toulouse-style or Garlic sausages (thick links)
- 1 pound Pork shoulder (cut into 2-inch cubes)
- 2-3 tablespoons Duck fat (rendered from the confit or purchased)
The Aromatics and Liquid
- 2 medium Yellow onions (finely diced)
- 6 Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 4 cups Chicken stock (low sodium, high quality)
- 1 cup Fresh breadcrumbs (coarsely ground)
👨🍳 Instructions
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1
Drain the beans that have been soaking overnight. 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.
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2
While beans simmer, preheat your oven to 325°F (160°C). In a large heavy-bottomed Dutch oven, heat 1 tablespoon of duck fat over medium-high heat.
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3
Brown the pork shoulder cubes in batches until golden on all sides. Remove and set aside. In the same fat, brown the sausages until the skins are crisp; remove and slice into 2-inch chunks.
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4
Reduce heat to medium. Add the diced onions to the pot and sauté in the residual fat until translucent and soft, about 8 minutes. Stir in the minced garlic and tomato paste, cooking for 2 more minutes until fragrant.
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5
Deglaze the Dutch oven with 1 cup of the chicken stock, scraping up all the brown bits (fond) from the bottom of the pan.
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6
Drain the cooked beans, reserving the cooking liquid but discarding the onion, carrot, and bouquet garni. Keep the salt pork pieces to mix back in.
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7
Layering: Place half of the beans in the bottom of the Dutch oven. Arrange the pork shoulder, sausages, and duck confit legs over the beans.
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8
Top with the remaining beans. Pour in the remaining chicken stock and enough bean cooking liquid to just barely cover the top layer of beans.
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9
Bake uncovered in the oven for 2 hours. Every 30 minutes, use a spoon to gently break the crust that forms on top and push it back into the beans, allowing the flavors to meld.
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10
After 2 hours, sprinkle the fresh breadcrumbs evenly over the top and drizzle with a little extra duck fat. Return to the oven for another 1 to 1.5 hours.
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11
The cassoulet is done when the top has formed a deep, dark mahogany crust and the liquid has reduced to a thick, silky sauce. Let the dish rest for at least 20 minutes before serving.
💡 Chef's Tips
Always use dried beans; canned beans lack the starch necessary to create the signature thick sauce. Breaking the crust (the 'skin') multiple times during cooking is the secret to the deepest flavor development. If the beans look dry during the long bake, add a splash more stock or bean water to keep them moist. This dish actually tastes better the next day—reheat it slowly in a low oven with a splash of water to loosen the sauce. For the most authentic flavor, seek out Tarbais beans, which are grown specifically for cassoulet in France.
🍽️ Serving Suggestions
Serve with a crisp, bitter green salad dressed in a sharp Dijon vinaigrette to cut through the richness. A robust red wine from the Southwest of France, such as a Madiran or Cahors, is the traditional pairing. Provide plenty of crusty French baguette to soak up the luxurious bean sauce. Offer a small bowl of cornichons on the side for a vinegary palate cleanser between bites.