Cassoulet
A grand Languedoc slow-bake of white beans, duck confit, pork sausage, and pork shoulder under a golden breadcrumb crust - one of the great one-pot meals of the French country table. Plan ahead: dried beans need an overnight soak and the full bake takes 3 to 4 hours.
Ingredients
- 2 lbs dried Great Northern or cannellini beans, soaked overnight
- 4 legs duck confit legs (store-bought or homemade), skin scored
- 1.5 lbs garlic pork sausage (Toulouse-style or mild Italian), cut into 2-in pieces
- 1.5 lbs boneless pork shoulder, cut into 2-in cubes
- 6 cups low-sodium chicken stock
- 2 yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, minced
- 3 tbsp tomato paste
- 14 oz canned crushed tomatoes
- 6 fresh thyme sprigs
- 2 bay leaves
- 1 cup plain dry breadcrumbs
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
Instructions
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1
Drain the soaked 2 lbs dried Great Northern or cannellini beans, place in a pot, and cover with cold water by 2 inches. Bring to a boil, reduce heat, and simmer until just barely tender, about 45 minutes. Drain and set aside.
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2
Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown 1.5 lbs cut into 2-in cubes boneless pork shoulder in batches until well-seared, about 4 minutes per side. Transfer to a plate.
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3
In the same pot, brown 1.5 lbs cut into 2-in pieces garlic pork sausage (Toulouse-style or mild Italian) until golden, about 3 minutes. Transfer to the plate with the pork.
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4
Reduce heat to medium. Cook 2 diced yellow onion, 2 large diced carrots, and 2 diced celery stalks in the remaining fat until softened, about 6 minutes. Add 6 minced garlic cloves and 3 tbsp tomato paste and cook 2 minutes.
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5
Add 14 oz canned crushed tomatoes, 6 cups low-sodium chicken stock, 6 fresh thyme sprigs, and 2 bay leaves. Return the pork shoulder and sausage to the pot. Stir in the par-cooked white beans. Season with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
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6
Nestle 4 legs skin scored duck confit legs (store-bought or homemade) legs skin-side up on top of the beans. Bring the liquid to a simmer.
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7
Mix 1 cup plain dry breadcrumbs with half the 1/4 cup finely chopped fresh flat-leaf parsley and a drizzle of olive oil. Scatter the breadcrumb mixture evenly over the surface.
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8
Bake uncovered for 2.5 to 3 hours. Every 45 minutes, break the crust gently with a spoon and push it down into the liquid so it can reform. The pork shoulder should reach at least 195°F (90°C) and the duck 165°F (74°C) or above.
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9
The cassoulet is done when the crust is deeply golden, the beans are fully tender, and the liquid has thickened. Remove thyme sprigs and bay leaves.
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10
Let rest 15 minutes. Scatter remaining parsley over the top and serve directly from the pot.