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Traditional Cassoulet

Name: Traditional Cassoulet
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Yield: 8 portions
Ingredients: 600 g Dried white beans (lingot or Tarbais beans); 4 Duck confit legs; 600 g Toulouse sausage (cut into large pieces); 400 g Cured pork belly (cut into pieces); 200 g Pork rind (optional but traditional); 2 Carrots (sliced); 2 Onions (thinly sliced); 4 cloves Garlic (minced); 300 g Crushed tomatoes; 1 Bouquet garni (thyme, bay leaf, and parsley); 3 tablespoon Duck fat; 1,5 l Chicken broth (approximately); 5 g Salt (adjust according to the meats); 3 g Black pepper (freshly ground)

An iconic slow-cooked dish from southwestern France, made with tender white beans, duck confit, Toulouse sausage, and cured pork belly.

40 minPrep

4 h 10Total

8Servings

HardDifficulty

About 860 kcal per serving

Ingredients

Portions

Dried white beans (lingot or Tarbais beans)600 g
Duck confit legs4
Toulouse sausage (cut into large pieces)600 g
Cured pork belly (cut into pieces)400 g
Pork rind (optional but traditional)200 g
Carrots (sliced)2
Onions (thinly sliced)2
Garlic (minced)4 cloves
Crushed tomatoes300 g
Bouquet garni (thyme, bay leaf, and parsley)1
Duck fat3 tablespoon
Chicken broth (approximately)1,5 l
Salt (adjust according to the meats)5 g
Black pepper (freshly ground)3 g

Preparation

Soak the beans
The day before, place the beans in a large bowl and cover generously with cold water. Let them soak for 12 hours.
Pre-cook the beans
Drain the beans and place them in a large pot with the carrots, one onion, two garlic cloves, and the bouquet garni. Cover with stock and simmer for 45 minutes.
Prepare the meats
Brown the Toulouse sausage and pork belly in a Dutch oven with one tablespoon of duck fat until lightly colored. Set aside.
Prepare the aromatic base
In the same Dutch oven, sauté the remaining onion and the remaining two garlic cloves for 5 minutes. Add the crushed tomatoes and cook for another 10 minutes.
Preheat the oven
Preheat the oven to 160 °C using conventional heat.
Assemble the cassoulet
Line the bottom of a large cassole or deep baking dish with the pork rind. Add a layer of beans, then the pork belly, sausage, and duck legs. Cover with the remaining beans and the tomato mixture.
Add the stock
Pour in enough cooking stock to reach almost the level of the beans. Season with black pepper and add the remaining duck fat.
Cook slowly
Bake for 2 hours and 30 minutes. A crust will form on the surface; gently press it back into the cassoulet two or three times during cooking.
Finish cooking
If the cassoulet seems too dry, add a little hot stock. Continue cooking until the beans are tender and the surface is nicely browned.
Let it rest
Remove the cassoulet from the oven and let it rest for 15 minutes before serving.

Tips & tricks

Soak the dried beans overnight to reduce their cooking time and improve their texture.
Do not over-salt the broth at the beginning, as the meats and sausage already add plenty of salt.
Gently break the crust that forms on the surface several times during cooking to promote a rich, even texture.
Preparing the cassoulet the day before allows the flavors to develop more fully.

Variations

Replace the duck confit with goose confit.
Add lamb or pork shank for an even heartier version.
Use Lauragais lingot beans or Tarbais beans.
Sprinkle a thin layer of breadcrumbs on top for a more pronounced crust.

Storage

Store the cooled cassoulet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 160 °C oven, covered, with a little broth if needed. It can be frozen for up to 3 months.