Traditional Duck Confit Cassoulet
Slow-cooked white beans with duck legs, garlic sausage, and a crispy breadcrumb topping.
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Ingredients
- 1 lb Dried Tarbais or Cannellini beans
- 4 pieces Duck confit legs
- 1 lb Toulouse-style garlic sausage
- 8 oz Salt pork or thick-cut pancetta
- 1/2 cup Duck fat
- 2 medium Yellow onion, finely diced
- 6 cloves Garlic cloves, minced
- 2 tbsp Tomato paste
- 6 cups Chicken or duck stock, unsalted
- 1 bouquet garni Fresh thyme and bay leaf bundle
- 1 1/2 cups Fresh breadcrumbs
- 1 to taste Kosher salt and black pepper
Instructions
- 1
Soak the dried beans in cold water for at least 12 hours, then drain and rinse thoroughly.
- 2
In a large heavy-bottomed pot, simmer the beans with the bouquet garni in fresh water for 45 minutes until tender but not falling apart; drain and set aside.
- 3
In a Dutch oven, brown the salt pork and garlic sausages in a tablespoon of duck fat until golden, then remove and slice the sausages into thick rounds.
- 4
Sauté the onions and garlic in the remaining rendered fat until translucent, then stir in the tomato paste and cook for 2 minutes to caramelize.
- 5
Layer the beans, sliced sausages, salt pork, and duck confit legs into a deep earthenware cassole or heavy pot, ensuring the duck legs are nestled in the middle.
- 6
Pour the stock over the mixture until the beans are just covered, then bake uncovered at 300°F (150°C) for 2 hours.
- 7
Every 30 minutes, use a spoon to break the thin crust that forms on top, pushing it back into the liquid to build deep flavor.
- 8
Sprinkle the breadcrumbs over the top for the final 30 minutes of cooking, increasing the heat to 375°F to create a thick, golden-brown crust.
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