Description
Hearty French-inspired cassoulet, perfect for a cozy snow day. Slow-cooked beans, duck, and sausage make this a rich and satisfying meal.
Ingredients
Units
Scale
- 1 lbs (454 g) white beans
- 1 smoked garlic sausage
- 1 lbs (454 g) smoked duck breast
- 6 smoked mild sausages
- 6 confit duck legs
- 2 oz (70 g) tomato paste
- 2 medium onions or 1 large onion (diced - 2 small heads of garlic)
- 2 bunches thyme (rosemary and bay leaf (divided))
- 1 quarts (946 ml) chicken broth
- 2 tbsp red wine vinegar
- Breadcrumbs
- Salt and pepper
Instructions
- Preheat your oven to 350°F (177°C).
- The day before, combine the beans with 1 tablespoon of vinegar, 1 bunch of thyme, and a bay leaf to soak. Add water to cover all the beans, cover with cling wrap, and leave at room temperature for about 12 hours.
- Once ready to cook, drain the beans.
- Combine the beans with 1 quart of broth, 1 tablespoon of vinegar, and the remaining herbs.
- Cover and cook slowly for about 1 hour and 30 minutes, stirring occasionally.
- Meanwhile, in a heavy-bottomed pan, melt the duck fat over medium heat.
- Brown the smoked duck breast, garlic sausage, and other smoked sausages (cut into small pieces), ensuring not to overcrowd the pan.
- Once browned, set the meats aside on a platter and remove excess oil from the pan with a paper towel.
- In the same pan, brown the onions, then add the garlic.
- Once softened, add some broth from the beans, the tomato paste, a little pepper, and a pinch of salt.
- Scrape any brown bits from the bottom of the pan.
- Add the beans and remaining liquid, then cook slowly for about 1.5 hours. Add more stock if needed.
- Once the beans are cooked, assemble and bake the Cassoulet.
- Place the beans in a deep casserole dish.
- Layer on the duck breast, garlic sausage, and sliced smoked sausage.
- Finish with the duck confit legs.
- Cover the casserole and bake in a 350°F (177°C) oven in a bain-marie (place the casserole in a larger roasting pan and fill with water halfway up the casserole).
- Bake covered for about 30 minutes.
- Uncover, sprinkle with fresh breadcrumbs, and bake for another 15 minutes at 350°F (177°C), or until golden brown.
Notes
- For a deeper flavor, consider using homemade chicken broth instead of store-bought.
- If you don’t have duck confit legs, substitute with extra duck breast or other fatty meats like pancetta.
- To make ahead, assemble the cassoulet up to the baking stage and refrigerate overnight. Add 15 minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 700
- Sugar: 5
- Sodium: 800
- Fat: 50
- Saturated Fat: 15
- Unsaturated Fat: 30
- Carbohydrates: 60
- Fiber: 15
- Protein: 40
- Cholesterol: 150