Cassoulet Recipe

I absolutely adore this recipe because it’s the perfect blend of hearty, rustic flavors that take me on a mini-vacation to the south of France right from my kitchen. Plus, the slow-cooked pork, duck confit, and aromatic herbs make every bite an indulgent experience that feels like a warm hug on a chilly day.

Cassoulet is a classic French dish that I adore. With its rich flavors and abundant warmth, what could possibly be better?

Cassoulet is an assemblage of tender white beans, duck confit, and different forms of and cuts of pork (ranging from sausage to bacon) that really power up the protein factor of this dish. And then you have the earthy thyme, the aromatic vegetables, and the breadcrumbs that enhance texture and makes this dish pop!

Cassoulet is the definition of comfort food.

Ingredients

White beans are rich in protein and fiber, which help to make you feel full and support a healthy digestive system.

Olive oil or duck fat: Supplies profound flavor and heart-healthy fats.

Pork shoulder: An abundant protein source that delivers deep, savory flavors.

Sausages Pork: Pump in the power of protein, and a whole lot of flavor, too.

Thyme: Notes of herbal freshness accenting aroma and taste.

Confit de Canard: Texture tendre avec saveur riche et savoureuse.

Pancetta or Bacon: Contributes smokiness and savory depth with fat.

Breadcrumbs: Produces a crispy topping that heightens texture contrast.

Ingredient Quantities

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• 1 pound dried white beans (such as Great Northern or cannellini)
• 2 tablespoons duck fat or olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 bay leaf
• 4 sprigs fresh thyme
• 3 cups chicken stock
• 1 cup dry white wine
• 1 pound pork shoulder, cut into cubes
• 1 pound fresh pork sausages, sliced
• 1/2 pound slab bacon or pancetta, diced
• 1 pound duck confit, leg quarters
• 1/2 teaspoon black pepper
• Salt to taste
• 1 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Prepare Beans
Soak the white beans in water overnight. The next day, drain and rinse them in clean water before proceeding.

2. Cook Aromatics
In a big Dutch oven, heat your duck fat or olive oil over a medium flame. Toss in the onion, carrot, celery, and garlic, all finely diced. Sauté until the soffritto—cooking in the Italian manner with oil or fat, then adding onions and other aromatic vegetables—reaches a soft and fragrant state.

3. Add Pork
Raise the heat to medium-high and add the diced pork shoulder. Brown on all sides. Stir in the bay leaf and fresh thyme.

4. Deglaze
Add the white wine and scrape up any browned bits from the bottom of the pot. Allow the mixture to simmer until the wine reduces by half.

5. Combine Ingredients
Incorporate the soaked beans, chicken stock, black pepper, and a generous pinch of salt into the mix. Bring it all up to a gentle simmer.

6. Bake
Set your oven to 325°F (163°C) to preheat. Place the covered Dutch oven in the oven. Let it cook for roughly 2 to 3 hours, or until the beans reach a tender state.

7. Cook Sausages & Bacon
In another saucepan, cook the pork sausage and bacon or pancetta. When done, add the meats to the beans.

8. Add Duck Confit
Place the duck confit pieces snugly into the mixture of beans and sausage, making sure they are fully immersed.

9. Top & Finish Baking
In a tiny dish, mix the breadcrumbs and parsley. Sprinkle this over the cassoulet. Now, make the oven hotter: 375°F (190°C). Bake the cassoulet, uncovered, for another half an hour. By then, the top should be crisp and golden.

10. Serve
Allow the flavors to meld for a few minutes before serving. When you do, enjoy the cassoulet with a certain garnish that even eludes the master himself when it comes to naming: a sprinkle of fresh parsley!

Equipment Needed

1. Large bowl (for soaking beans)
2. Strainer or colander
3. Dutch oven with lid
4. Stove or cooktop
5. Knife
6. Cutting board
7. Wooden spoon or spatula
8. Saucepan
9. Oven
10. Small mixing bowl (for breadcrumbs and parsley topping)

FAQ

• Q: Can I make cassoulet ahead of time?Q: Can I make cassoulet a day in advance? A: Yes, cassoulet can be made a day in advance and reheated before serving. The flavors often deepen with time.
• Q: What can I use instead of duck confit?You can use roasted chicken legs in place of duck confit, but the flavor will be somewhat different.
• Q: Is there a vegetarian version of cassoulet?A: You can make a meat-free version of cassoulet, which traditionally includes meat, by relying on mushrooms, additional beans, and vegetarian stock instead.
• Q: How do I store leftover cassoulet?A: Save uneaten food in an air-tight container in the fridge for up to three days; put food in the freezer for up to three months if you think you won’t eat it in the next three days.
• Q: Can I use canned beans instead of dried?Yes, but if you use canned beans, you will need to reduce the cooking times and adjust the liquid.
• Q: What type of wine should I use?For optimal results, use a dry white wine like Sauvignon Blanc or Chardonnay.

Substitutions and Variations

1 pound of dried white beans—substitute with chickpeas or lentils
Duck fat, 2 tablespoons – Substitute butter or vegetable oil.
One large onion, diced – substitute with shallots or leeks.
One bay leaf – swap it for dried thyme or rosemary
1 pound pork shoulder—beef chuck or chicken thighs can be used as substitutes.

Pro Tips

1. Soak the Beans Properly For the best texture, ensure that you soak the beans overnight with a generous amount of water and a pinch of salt. This will help soften them adequately and reduce cooking time.

2. Use High-Quality Meats For an authentic flavor, opt for high-quality duck confit, fresh pork shoulder, and sausages. If available, artisanal sausages can enhance the depth of flavor in your cassoulet.

3. Layer Your Ingredients When adding the meats and beans, layer them thoughtfully. Start with some beans, then meat, and alternate layers. This will ensure that the flavors meld together and every bite is balanced.

4. Fresh Herbs for Garnish Although parsley is included in the recipe, consider adding a few fresh thyme leaves or even a hint of rosemary to the breadcrumb topping before baking. This will lend a fragrant touch to the crispy topping.

5. Rest Before Serving After the final bake, let the cassoulet sit at room temperature for at least 15-20 minutes. This resting period allows the flavors to meld more deeply, enhancing the overall taste.