Entrée: France – Cassoulet (White Bean Stew with Duck Confit)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

4 duck confit legs (or equivalent pieces
2 cups (480 ml) dried white beans (Tarbais, cannellini, or great northern), soaked overnight
8 oz / 225 g pork shoulder or pork belly, cut into chunks
2 Toulouse or kielbasa sausages (or smoked sausage), about 12 oz (340 g) total, cut into chunks
4 oz / 115 g smoked bacon or pancetta, diced
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
2 tbsp (30 ml) tomato paste
4 cups (960 ml) chicken or duck stock (plus more if needed)
1 bouquet garni (thyme, bay leaf, parsley stems)
2 tbsp (30 ml) duck fat (from confit or reserved)
Salt and freshly ground black pepper to taste
Optional: breadcrumbs for a light crisp top

Instructions

1. Drain soaked beans, place in a pot, cover with fresh water, bring to a gentle simmer and cook until just tender (about 40–50 minutes). Drain and set aside.
2. In a heavy casserole, heat duck fat and brown pork shoulder chunks and bacon until nicely colored; remove and set aside.
3. In the same pot, sauté onion and carrot until softened (6–8 minutes), add garlic and tomato paste and cook 1–2 minutes.
4. Return pork and bacon to the pot, add cooked beans, sausages, bouquet garni and enough stock to barely cover. Season lightly. Simmer gently 30 minutes to marry flavors.
5. Preheat oven to 325°F (165°C). Nestle duck confit pieces into the cassoulet with skin side up; spoon some cooking fat over top.
6. Transfer casserole to oven and bake uncovered 1–1.5 hours until sauce thickens and meats are tender. If it becomes too dry, add a splash of stock.
7. Optional: sprinkle breadcrumbs over surface and broil briefly until golden for a crust. Remove bouquet garni, adjust seasoning, and serve hot.

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