📝 About This Recipe
Hailing from the heart of the Languedoc, this is the definitive version of France’s most legendary slow-cooked bean feast. This Cassoulet de Castelnaudary is a rich, soul-warming tapestry of creamy white beans, succulent duck confit, and savory Toulouse sausage, all bound together by a gelatinous, aromatic broth. It is a labor of love that rewards the patient cook with a golden, crusty topping and a depth of flavor that defines French rustic elegance.
🥗 Ingredients
The Beans and Aromatics
- 2 lbs Dried Haricots Lingots or Great Northern beans (soaked overnight in cold water)
- 1/2 lb Fresh pork rind (couenne) (blanched and cut into strips)
- 2 Carrots (peeled and halved)
- 1 Yellow onion (studded with 3 whole cloves)
- 6 Garlic cloves (peeled and smashed)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
The Meats
- 4-6 pieces Duck Confit legs (excess fat reserved)
- 1.5 lbs Toulouse Sausages (or high-quality garlic pork sausages)
- 1 lb Pork shoulder (cut into 2-inch cubes)
- 1/2 lb Salt pork or ventrèche (cubed)
The Braising Liquid
- 6-8 cups Chicken or Duck stock (low sodium, high quality)
- 1 tablespoon Tomato paste
- Salt and Black pepper (to taste)
👨🍳 Instructions
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1
Drain the soaked beans and place them in a large pot. Cover with fresh cold water, bring to a boil for 5 minutes, then drain and rinse again to remove impurities.
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2
Return the beans to the pot. Add the pork rinds, carrots, clove-studded onion, garlic, and bouquet garni. Cover with the stock and simmer gently for about 60-90 minutes until the beans are tender but still hold their shape.
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3
While the beans simmer, heat 2 tablespoons of duck fat in a large skillet over medium-high heat. Brown the pork shoulder cubes and salt pork until golden on all sides. Remove and set aside.
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4
In the same skillet, brown the Toulouse sausages until colored but not fully cooked through. Slice them into thick chunks if they are large. Set aside.
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5
Briefly sear the duck confit legs just to melt the excess fat and crisp the skin slightly. Set aside.
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6
Once the beans are ready, discard the onion and bouquet garni. Remove the carrots and pork rinds. Reserve the cooking liquid. Finely chop the pork rinds.
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7
Preheat your oven to 300°F (150°C). Traditionally, a clay pot called a 'cassole' is used, but a heavy Dutch oven works perfectly.
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8
Line the bottom of the Dutch oven with the chopped pork rinds. This provides a gelatinous base that prevents sticking and adds immense flavor.
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9
Add half of the beans into the pot. Layer the browned pork shoulder, salt pork, and sausages over the beans. Cover with the remaining beans.
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10
Nestle the duck confit legs into the top layer of beans, skin-side up. Pour the reserved bean cooking liquid (whisked with the tomato paste) over the top until the beans are just covered.
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11
Bake uncovered for 2 to 3 hours. Every 30 minutes, use a spoon to break the thin crust that forms on top and gently push it back into the beans, adding a little more stock if the mixture looks dry.
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12
For the final 30 minutes, do not break the crust. Let it develop into a deep, mahogany brown. The liquid should be thick and bubbling.
💡 Chef's Tips
Always use dried beans; canned beans will turn to mush during the long braise. The secret to a great Cassoulet is the 'breaking of the crust'—traditionally done 7 times to incorporate the flavors. Don't over-salt the beans early on, as the salt pork and sausages will release salt as they cook. If you can't find duck fat, use high-quality lard, but never vegetable oil. Prepare the dish a day in advance; the flavors deepen significantly when reheated gently the next day.
🍽️ Serving Suggestions
Serve with a simple, crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. A robust red wine from the region, like a Fitou, Corbières, or Madiran, is the perfect pairing. Provide plenty of crusty French baguette to soak up the thick, savory bean sauce. Keep the presentation rustic by serving it directly from the Dutch oven or clay pot at the table.