📝 About This Recipe
Hailing from the rugged heart of Southern France, this Cassoulet is the pinnacle of rustic comfort food, centering on creamy Great Northern beans bathed in a rich, savory broth. This labor of love layers the deep flavors of preserved duck confit, aromatic garlic sausage, and succulent pork belly, all tucked under a golden, shatteringly crisp breadcrumb crust. It is a soul-warming masterpiece that transforms humble legumes into a luxurious feast, perfect for a cold evening and a gathering of dear friends.
🥗 Ingredients
The Beans & Aromatics
- 1 lb Dry Great Northern or Cannellini beans (rinsed and picked over)
- 4 sprigs Fresh thyme
- 2 pieces Bay leaves
- 1 large Carrot (peeled and cut into chunks)
- 1 medium Yellow onion (peeled and studded with 2 cloves)
The Meats
- 4 pieces Duck Confit legs (with their fat)
- 1 lb Pork belly (cut into 1-inch cubes)
- 1 lb Garlic sausage or Kielbasa (cut into 1/2 inch rounds)
- 2 tablespoons Duck fat (extra if needed)
The Braising Liquid & Crust
- 6 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 4-6 cups Chicken stock (low sodium, high quality)
- 1.5 cups Fresh breadcrumbs (coarsely ground)
- 1/4 cup Flat-leaf parsley (finely chopped)
👨🍳 Instructions
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1
Place the dry beans in a large bowl and cover with at least 3 inches of cold water. Allow them to soak overnight for at least 12 hours.
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2
Drain the soaked beans and place them in a large pot. Cover with fresh water, add the carrot, onion studded with cloves, thyme, and bay leaves. Bring to a gentle boil, then reduce to a simmer for 45-60 minutes until beans are tender but not mushy. Drain, reserving the cooking liquid, and discard the vegetables and herbs.
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3
Preheat your oven to 300°F (150°C). In a large, heavy-bottomed Dutch oven or traditional clay cassole, melt 2 tablespoons of duck fat over medium heat.
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4
Add the pork belly cubes to the pot. Brown them on all sides until the fat has rendered and they are golden brown, about 8-10 minutes. Remove with a slotted spoon and set aside.
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5
In the same fat, brown the sausage rounds until caramelized. Remove and set aside with the pork belly.
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6
Sear the duck confit legs briefly just to melt the fat and crisp the skin slightly. Remove and set aside. Carefully pour off all but 2 tablespoons of fat from the pot.
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7
Add the minced garlic to the pot and sauté for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen the color.
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8
Deglaze the pot with 1 cup of chicken stock, scraping up all the brown bits (fond) from the bottom.
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9
Layer the ingredients: Start with half of the cooked beans at the bottom. Add the pork belly, sausage, and duck legs (you can cut the duck legs in half at the joint if preferred). Top with the remaining beans.
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10
Pour in enough chicken stock to just barely cover the beans. Season with a pinch of salt and plenty of black pepper.
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11
Place the pot in the oven, uncovered. Bake for 2 hours. Every 30 minutes, use a spoon to gently break the 'crust' that forms on top, allowing the liquid to submerge the top layer of beans.
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12
Mix the breadcrumbs with the chopped parsley and a tablespoon of melted duck fat. Sprinkle this mixture evenly over the top of the cassoulet.
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13
Bake for another 1 to 1.5 hours. Break the breadcrumb crust twice during this time, letting it reform. The final crust should be thick, dark golden, and crisp.
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14
Remove from the oven and let it rest for 15-20 minutes before serving. This allows the liquids to thicken into a silky sauce.
💡 Chef's Tips
Always use dried beans rather than canned; the texture and ability to absorb the meat fats are essential for an authentic result. If the beans look dry during the long bake, add a splash more stock or reserved bean cooking liquid. Breaking the crust (traditionally seven times!) is the secret to the deep, developed flavor and the perfect textural contrast. Don't over-salt early; the duck confit and sausages carry significant salt that will concentrate as the liquid reduces. Cassoulet actually tastes better the next day, so feel free to make it 24 hours in advance and reheat slowly.
🍽️ Serving Suggestions
Serve with a simple, crisp green salad dressed with a sharp Dijon vinaigrette to cut through the richness. A robust, tannic red wine from the Languedoc-Roussillon region, such as a Fitou or Corbières, is the perfect pairing. Provide a crusty French baguette on the side to soak up every last drop of the savory bean sauce. Offer a small bowl of cornichons or pickled onions as a bright, acidic palate cleanser between bites.