Cassoulet Recipe
Simmering the beans separately before combining them with the meats keeps their skins intact instead of turning to mush, and repeatedly breaking and rebuilding the breadcrumb crust during the long bake is what gives cassoulet its signature layered, deeply savory top instead of a single soft gratin skin.
- Prep
- 45 min
- Cook
- 3 hr 45 min
- Total
- 4 hr 30 min
- Servings
- 8
Ingredients
- 1 lb dried great northern or cannellini beans
- 4 legs duck confit legs
- 1 lb boneless pork shoulder, cut into 2-inch chunks
- 1 lb garlic sausage (Toulouse-style or kielbasa)
- 1/2 lb slab bacon or pork belly, diced
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 6 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry white wine
- 6 cups low-sodium chicken stock
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 1/2 cups fresh breadcrumbs
- 2 tbsp duck fat, melted
Nutrition per serving
- Calories
- 948
- Protein
- 50g
- Carbs
- 50g
- Fat
- 56g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the dried beans in a large pot, cover with cold water by at least 3 inches, and soak at room temperature for 8 to 12 hours (overnight works well).
- 2Drain the beans and return them to the pot with fresh water to cover by 2 inches, 1 bay leaf, and 2 thyme sprigs. Bring to a boil, then reduce to a bare simmer and cook 45 to 60 minutes, until the beans are just tender but still holding their shape. Drain, reserving 2 cups of the cooking liquid.
- 3Meanwhile, heat a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is browned, about 8 minutes. Transfer to a plate with a slotted spoon, leaving the fat in the pot.
- 4Season the pork shoulder chunks with salt and pepper and brown them in the rendered fat in batches, about 3 to 4 minutes per side, then transfer to the plate with the bacon.
- 5Brown the sausage in the same pot, about 4 minutes per side, then transfer to the plate with the other meats.
- 6Add the onion and carrots to the pot and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook 1 minute more, until fragrant.
- 7Stir in the tomato paste and cook 1 minute, then pour in the wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, roughly 3 minutes.
- 8Return the bacon, pork shoulder, and sausage to the pot. Add the drained beans, chicken stock, reserved bean cooking liquid, the remaining thyme sprig, and remaining bay leaf. Bring to a bare simmer, cover, and cook over low heat for 1 hour, until the pork shoulder is fork-tender.
- 9Preheat the oven to 300°F (150°C). Nestle the duck confit legs skin-side up into the bean mixture. If the pot isn't wide and shallow, transfer everything to a large casserole dish. Sprinkle the surface evenly with the breadcrumbs and drizzle with the melted duck fat.
- 10Bake uncovered for 2 to 2.5 hours. Every 45 minutes, break the crust that forms on top with the back of a spoon and stir it back into the beans, letting a new crust build each time.
- 11For the final 30 minutes of baking, leave the crust undisturbed so it sets deep golden brown and doesn't re-soften.
- 12Let the cassoulet rest for 10 minutes before serving directly from the pot.
Tips & variations
- No duck confit on hand? Substitute an extra pound of bone-in chicken thighs, browned and added at the same stage; the flavor is lighter but the texture still works.
- Look for Toulouse-style garlic sausage or a mild kielbasa; heavily smoked sausage will overpower the dish.
- A wide, shallow casserole dish gives more surface area for crust than a deep pot, so more people get a crispy portion.
- Cassoulet actually improves overnight in the fridge, since the beans keep absorbing flavor from the meats and stock.
Storage & reheating
Refrigerate covered for up to 5 days. Reheat individual portions in a covered baking dish at 325°F (165°C) until warmed through, about 25 minutes, adding a splash of stock if it looks dry. The bean and meat mixture also freezes well for up to 3 months if the breadcrumb topping is added fresh after thawing, since frozen breadcrumbs turn soggy.
Tips from the Tulo kitchen
- Salt the bean cooking water only lightly, or not at all, since the bacon, sausage, and duck confit all add significant salt later on.
- Resist stirring the pot too vigorously once the beans are combined with the meats; gentle folding keeps the beans whole instead of turning the dish into a paste.
- If using a Dutch oven with a smaller diameter, expect thicker layers and a longer bake time to fully heat the center; check by inserting a knife into the middle of the pot.
FAQ
What is traditionally in cassoulet?
A traditional cassoulet from southwestern France combines white beans with a mix of pork (shoulder, sausage, and often pork skin or bacon) and preserved duck or goose, all slow-cooked together and finished under a breadcrumb crust.
Can I make cassoulet without duck confit?
Yes. Extra pork shoulder or bone-in chicken thighs browned well before braising will still produce a rich, satisfying dish, though it won't have the same deep, fatty duck flavor.
Can I make cassoulet ahead of time?
Yes, and it's recommended. Prepare the bean and meat mixture up to 2 days ahead, refrigerate it, then top with fresh breadcrumbs and bake just before serving.
Why does cassoulet have a crust on top?
The crust forms from breadcrumbs and rendered fat baking on the surface of the beans; breaking it several times during baking and letting it re-form builds the dense, dark crust that's considered the best part of the dish.
What beans work best for cassoulet?
Dried great northern or cannellini beans hold their shape best through the long simmer and bake. Canned beans can be used in a pinch but tend to turn mushy since they're already fully cooked before the braise even starts.
