French Cassoulet

Name: French Cassoulet
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 400g dried white beans (haricot or cannellini), soaked overnight; 4 duck confit legs; 4 Toulouse sausages; 200g pork belly, cubed; 1 onion, diced; 4 garlic cloves; 400g canned tomatoes; 1L chicken stock; Fresh thyme and bay leaves; 100g breadcrumbs; Salt and pepper

Languedoc's great slow-cooked casserole — white beans braised for hours with duck confit, Toulouse sausage, and pork, topped with a golden breadcrumb crust that's broken and reformed multiple times during cooking. A dish that rewards patience.

Total Time

210 min

Servings

Cuisine

French

Rating

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Prep Time

30 min

Cook Time

180 min

Total Time

210 min

Ingredients

Servings:

400g dried white beans (haricot or cannellini), soaked overnight
4 duck confit legs
4 Toulouse sausages
200g pork belly, cubed
1 onion, diced
4 garlic cloves
400g canned tomatoes
1L chicken stock
Fresh thyme and bay leaves
100g breadcrumbs
Salt and pepper

Instructions

1
Cook drained beans in fresh water 45 minutes until just tender.
2
Brown sausages and pork belly. Remove. Sauté onion and garlic.
3
Add tomatoes, stock, thyme, and bay leaves. Simmer 10 minutes.
4
Layer beans, meats, and duck legs in a deep casserole dish. Cover with broth.
5
Top with breadcrumbs. Bake at 160°C (325°F) for 2 hours.
6
Break the crust and stir it in twice during cooking. The final crust should be golden.
7
Serve directly from the casserole.