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Classic Hearty Cassoulet Recipe with Duck Confit and Sausage

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A comforting French dish featuring slow-cooked duck confit, pork sausage, and white beans simmered to tender perfection with rich flavors and a golden crust.

Ingredients

Scale
  • 2 cups dried white beans (such as cannellini or great northern), soaked overnight
  • 6 cups chicken broth (homemade or low-sodium store-bought)
  • 2 bay leaves
  • 4 garlic cloves, smashed
  • 1 large onion, diced
  • 2 large carrots, peeled and diced
  • 4 duck legs confit
  • 1 pound pork sausage (preferably Toulouse or Italian sausage)
  • 1/2 pound slab bacon or pancetta, diced
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (extra virgin)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Soak 2 cups dried white beans in cold water overnight or at least 8 hours. Drain and rinse before use. Alternatively, use 4 cups canned white beans, rinsed and drained.
  2. In a Dutch oven, combine soaked beans, 6 cups chicken broth, 2 smashed garlic cloves, 1 diced onion, 2 diced carrots, and 2 bay leaves. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 1 to 1.5 hours until beans are tender but not mushy. Stir occasionally and add water if needed.
  3. Brown diced bacon or pancetta in a skillet over medium heat until crisp. Remove and set aside.
  4. In the same skillet, brown pork sausages, turning occasionally until caramelized (about 8 minutes). Remove and slice into thick rounds.
  5. If duck legs confit have excess fat, remove and reserve the fat. Sear duck legs skin-side down in a hot pan for about 5 minutes to crisp the skin. Set aside.
  6. Stir 2 tablespoons tomato paste and 1 teaspoon fresh thyme leaves into the beans. Season with salt and pepper to taste.
  7. Add browned bacon, sausage slices, and duck legs on top of the beans. Spoon reserved duck fat or olive oil over the top to keep moist.
  8. Preheat oven to 325°F (160°C). Cover the Dutch oven with a lid or foil and bake for 1.5 to 2 hours. Halfway through, remove the lid to allow the top to brown and form a crust. Add more duck fat or broth if it starts drying out.
  9. Remove from oven and let rest for 10-15 minutes. Garnish with chopped fresh parsley before serving.

Notes

Do not overcook beans to avoid mushiness. Brown all meats well for deep flavor. Reserve duck fat to spoon over cassoulet before baking to keep moist. Use a heavy pot like cast iron for even heat and crust formation. Slow and low baking is key for flavor development. Leftovers taste better the next day and can be frozen for up to 2 months.

Nutrition

Keywords: cassoulet, duck confit, sausage, white beans, French cuisine, slow-cooked, comfort food, hearty stew

Find it online: https://evabake.com/classic-hearty-cassoulet-recipe-with-duck-confit-and-sausage-easy-homemade-guide/