Description
Hearty French-style cassoulet, perfect for a chilly evening. Slow-cooked duck, beans, and fennel create a rich, flavorful stew.
Ingredients
Units
Scale
- 1 lbs (454 g) D’Artagnan Haricot Tarbais rinsed and picked over
- Water as needed
- 10 tbsp olive oil divided
- 10 cloves garlic smashed (divided)
- 2 onions peeled and cut in half (divided)
- 2 carrots peeled and chopped (divided)
- 12 ounces (340 g) D’Artagnan Ventrèche thin plastic casing removed (cut in half)
- 1 medium fennel bulb—halved cored and sliced 1/4 inch thick
- 1 14.5 oz. (411 g) can petite diced tomatoes with juice
- 1 cups (237 ml) white wine or dry vermouth
- 2 cups (473 ml) bone broth or chicken broth preferably homemade
- 1 bouquet garni made of: 4 sprigs parsley 4 sprigs thyme (2 bay leaves, 10 peppercorns, 3 whole cloves, wrapped in cheesecloth and tied)
- 4 D’Artagnan Duck Leg Confit
- 1 lbs (454 g) D’Artagnan French Garlic Sausage cut into 12 slices
- 2 cups (473 ml) bread crumbs preferably homemade
- Salt and pepper to taste
Instructions
- Soak beans in 7 1/2 cups of water overnight. Drain.
- Heat 2 tbsp. olive oil in a 6-qt. pot over medium-high heat. Add half the onions and carrots and cook until lightly browned, about 5 minutes. Add garlic and cook until lightly browned, about 1 minute longer. Add ventreche and beans. Add enough water to cover at least 3 inches above beans. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring often, until beans are barely tender, about 1 hour.
- Drain beans (reserving the broth), leave onion, carrot, and garlic with beans. Remove Ventrèche, cut into ½ inch dice, and set aside.
- Heat 2 tbsp. olive oil in a 5-qt. Dutch oven over medium heat. Add remaining garlic, onions, and carrots along with the fennel; cook until lightly browned, about 10 minutes. Add tomatoes and cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth and bouquet garni. Bring to a boil, then reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 45 minutes. Discard bouquet garni. Purée tomato mixture with an immersion blender or in a blender. Set Dutch oven aside.
- Sear duck legs in 2 tbsp. olive oil in a 12″ skillet over medium-high heat for 8 minutes; transfer to a plate. Brown sausage in the fat, about 5 minutes; transfer to a plate. Pull duck meat off bones. Discard fat and bones.
- Heat oven to 300°F (149°C).
- Stir beans, ventreche, duck, and sausages into the tomato mixture. Cover with bread crumbs; drizzle with remaining olive oil. Bake, uncovered, for 3 hours, adding 1/2 cup of your reserved bean broth every hour.
- Raise oven temperature to 500°F (260°C); cook cassoulet until crust is golden, about 5 minutes.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you don’t have Haricot Tarbais beans, cannellini or Great Northern beans are acceptable substitutes.
- Leftover cassoulet can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 215 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 45
- Fiber: 10
- Protein: 35
- Cholesterol: 150