📝 About This Recipe
Hailing from the rustic kitchens of Southern France, this Cassoulet is the pinnacle of French comfort food—a slow-simmered masterpiece of creamy white beans, succulent duck confit, and savory sausages. This dish is defined by its legendary 'crust,' formed through hours of gentle baking that melds the rich fats with the earthy aromatics of garlic and thyme. It is a labor of love that transforms humble ingredients into a luxurious, soul-warming feast perfect for a cold winter's night.
🥗 Ingredients
The Beans and Aromatics
- 1 pound Dried Cannellini or Tarbais beans (soaked overnight and drained)
- 1 large Carrot (peeled and cut into chunks)
- 1 Yellow onion (peeled and studded with 3 whole cloves)
- 1 Garlic head (halved crosswise)
- 1 bundle Bouquet Garni (fresh thyme, parsley stems, and 2 bay leaves tied with twine)
- 6-8 cups Chicken stock (low sodium, high quality)
The Meats
- 4 pieces Duck Confit legs (halved at the joint)
- 1 pound Toulouse-style or Garlic sausages (thick links)
- 8 ounces Salt pork or thick-cut bacon (diced into 1/2 inch cubes)
- 1 pound Pork shoulder (cut into 1.5 inch cubes)
- 2-3 tablespoons Duck fat (can use rendered fat from the confit)
The Finish
- 2 tablespoons Tomato paste
- 1 cup Fresh breadcrumbs (optional, for a thicker crust)
- Salt and black pepper (to taste)
👨🍳 Instructions
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1
Place the soaked and drained beans in a large pot. Cover with the chicken stock and add the onion with cloves, carrot, halved garlic head, and the bouquet garni.
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2
Bring to a gentle boil, then reduce to a simmer. Cook for about 45-60 minutes until the beans are tender but not falling apart. Drain the beans, reserving all the cooking liquid, and discard the aromatics (onion, carrot, garlic, herbs).
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3
While the beans simmer, heat a large Dutch oven or traditional earthenware 'cassole' over medium heat. Add a tablespoon of duck fat and brown the sausages until golden. Remove and set aside.
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4
In the same pot, brown the diced salt pork and pork shoulder cubes until deeply caramelized. Remove the meat and set aside, leaving the rendered fat in the pot.
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5
Stir the tomato paste into the remaining fat in the pot and cook for 1 minute to take the raw edge off. Deglaze the pot with 1 cup of the reserved bean cooking liquid, scraping up all the brown bits.
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6
Preheat your oven to 300°F (150°C). It’s time to layer. Start with a layer of beans at the bottom of the Dutch oven.
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7
Add the pork shoulder, salt pork, and half of the sausages (sliced into chunks). Cover with another layer of beans.
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8
Nestle the duck confit legs and the remaining sausages into the top layer of beans, ensuring the duck skin is facing up.
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9
Pour the remaining reserved bean liquid over the mixture until the beans are just barely submerged. Season with a bit more pepper (the meat usually provides enough salt).
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10
Place in the oven uncovered. Bake for 2 hours. If a dry crust forms on top, use a spoon to gently break it and push it back into the liquid.
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11
After 2 hours, if the liquid has reduced too much, add a little more stock. If using breadcrumbs, sprinkle them over the top now and drizzle with a little melted duck fat.
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12
Bake for another 1.5 to 2 hours. The goal is a deep, dark, mahogany-colored crust and beans that have absorbed almost all the liquid but remain moist.
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13
Let the cassoulet rest for at least 20 minutes before serving. This allows the juices to settle and the flavors to fully concentrate.
💡 Chef's Tips
Use Tarbais beans if you can find them; they have a thin skin and incredibly creamy interior that defines an authentic cassoulet. Don't rush the browning of the meats; that fond on the bottom of the pot is where the deep 'umami' flavor comes from. If the dish looks dry during the long bake, add more stock 1/4 cup at a time—the beans should be moist, not swimming in soup. Tradition says you should break the crust seven times during cooking to achieve the perfect texture, though three or four times works beautifully for home cooks. Cassoulet actually tastes even better the next day, so consider making it a day in advance and reheating it slowly.
🍽️ Serving Suggestions
Serve with a simple, crisp green salad tossed in a sharp vinaigrette to cut through the richness of the meats. A crusty French baguette is essential for mopping up every last bit of the bean sauce. Pair with a bold, tannic red wine from the Southwest of France, such as a Madiran or a Cahors Malbec. For dessert, a light lemon sorbet or poached pears provide a refreshing contrast to the heavy meal. Keep the presentation rustic by serving it directly from the Dutch oven or earthenware pot.