1 lb (450g) dried white beans (Great Northern or Tarbais beans)
4 duck legs (confit de canard) or 4 chicken thighs
4 duck legs (confit de canard) or 4 chicken thighs
1/2 lb (225g) garlic sausages or Toulouse sausages, sliced
4 slices of bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
2 cups chicken or beef stock
1 cup white wine
1 bouquet garni (thyme, parsley, and bay leaf tied together)
1-2 cups breadcrumbs
Salt and pepper to taste
Fresh parsley, chopped, for garnish
1
Prepare the Beans:
Soak the white beans overnight in cold water.
Drain and rinse the beans, then place them in a large pot. Cover with fresh water, bring to a boil, reduce heat, and simmer until the beans are just tender, about 45-60 minutes. Drain and set aside.
2
Brown the Meats:
Preheat the oven to 325°F (160°C).
In a large Dutch oven or oven-safe pot, brown the duck legs or chicken thighs on both sides. Remove and set aside.
In the same pot, brown the pork chunks and sausages. Remove and set aside.
3
Sauté the Vegetables:
In the same pot, cook the bacon until crisp. Add the onion and garlic, sautéing until soft.
4
Assemble the Cassoulet:
Add the beans, meats, tomatoes, stock, wine, and bouquet garni to the pot. Stir gently to combine.
Bring to a simmer, then cover the pot and transfer it to the oven. Bake for 2-3 hours, checking occasionally to ensure it doesn't dry out (add more stock or water if necessary).
5
Add Breadcrumbs:
In the last 30 minutes of cooking, remove the lid and sprinkle breadcrumbs over the top. Bake uncovered to form a crust.
6
Serve:
Let the cassoulet sit for about 15 minutes before serving. Garnish with fresh parsley.
Ingredients
1 lb (450g) dried white beans (Great Northern or Tarbais beans)
4 duck legs (confit de canard) or 4 chicken thighs
4 duck legs (confit de canard) or 4 chicken thighs
1/2 lb (225g) garlic sausages or Toulouse sausages, sliced
4 slices of bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
2 cups chicken or beef stock
1 cup white wine
1 bouquet garni (thyme, parsley, and bay leaf tied together)
1-2 cups breadcrumbs
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions
1
Prepare the Beans:
Soak the white beans overnight in cold water.
Drain and rinse the beans, then place them in a large pot. Cover with fresh water, bring to a boil, reduce heat, and simmer until the beans are just tender, about 45-60 minutes. Drain and set aside.
2
Brown the Meats:
Preheat the oven to 325°F (160°C).
In a large Dutch oven or oven-safe pot, brown the duck legs or chicken thighs on both sides. Remove and set aside.
In the same pot, brown the pork chunks and sausages. Remove and set aside.
3
Sauté the Vegetables:
In the same pot, cook the bacon until crisp. Add the onion and garlic, sautéing until soft.
4
Assemble the Cassoulet:
Add the beans, meats, tomatoes, stock, wine, and bouquet garni to the pot. Stir gently to combine.
Bring to a simmer, then cover the pot and transfer it to the oven. Bake for 2-3 hours, checking occasionally to ensure it doesn't dry out (add more stock or water if necessary).
5
Add Breadcrumbs:
In the last 30 minutes of cooking, remove the lid and sprinkle breadcrumbs over the top. Bake uncovered to form a crust.
6
Serve:
Let the cassoulet sit for about 15 minutes before serving. Garnish with fresh parsley.
