Hearty French Cassoulet with Duck Confit and Sausage
A Traditional French Dish Full of Flavor
Savor the rich taste of a classic French cassoulet, simmered to perfection with duck confit and hearty sausages.
- 4 h 30 min
- 6
- Advanced
Ingredients
For the Cassoulet Base
For the Meats
For the Topping
Preparation
Prepping the Beans
Drain beans
Drain and rinse the soaked beans.
Combine ingredients
In a large pot, combine the beans, chicken stock, onions, garlic, and thyme.
Simmer beans
Bring to a simmer and cook until the beans are tender, about 1.5 hours.
Do not let the beans boil vigorously; they should simmer gently.
Prepping the Meats
Cook pancetta
In a large skillet, cook diced pancetta until crisp; remove and set aside.
Brown sausages
In the rendered fat, lightly brown the sausages, then remove and set aside.
Warm duck confit
In the same skillet, gently warm the duck confit pieces.
Cooking Process
Assemble cassoulet
Layer half the beans in a large casserole dish, followed by the meats and top with the remaining beans.
Bake covered
Cover with foil and bake in a preheated oven at 325°F (160°C) for 2 hours.
Add topping & bake uncovered
Mix breadcrumbs with duck fat, season with salt and pepper, sprinkle over the cassoulet, and bake uncovered for another 30 minutes, or until the crust is golden brown.
Plating & Serving
Hearty French Cassoulet with Duck Confit and Sausage
Hearty French Cassoulet with Duck Confit and Sausage
Serve hot
Serve the cassoulet hot in shallow bowls, ensuring each serving includes a portion of duck, sausage, and crispy breadcrumb topping.