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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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) (estimated edible portion: 480 g)
2 cups (480 ml) dried white beans (Tarbais, cannellini, or great northern), soaked overnight; selected example: cannellini beans
8 oz / 225 g pork shoulder or pork belly, cut into chunks; selected option: pork shoulder
2 Toulouse or kielbasa sausages (or smoked sausage), about 12 oz (340 g) total, cut into chunks; selected example: Toulouse sausages (estimated edible portion: 340 g)
4 oz / 115 g smoked bacon or pancetta, diced; selected option: smoked bacon
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; selected option: chicken stock (estimated edible portion: 960 g)
1 bouquet garni (thyme, bay leaf, and parsley stems)
2 tbsp (30 ml) duck fat, from confit or reserved (estimated edible portion: 28 g)
Salt and freshly ground black pepper, to taste
Optional: breadcrumbs for a light crisp top

Instructions

1. Drain the beans after soaking overnight. Put them in a pot, cover with fresh water, and bring to a gentle simmer. Cook until just tender, about 40–50 minutes, then drain and set aside.
2. Heat the duck fat in a heavy casserole over medium heat. Brown the pork shoulder and smoked bacon, then remove them and set aside.
3. In the same casserole, cook the onion and carrots until softened, about 6–8 minutes. Add the garlic and tomato paste and cook for 1–2 minutes.
4. Return the pork and bacon to the casserole. Add the cooked beans, Toulouse sausages, and bouquet garni. Pour in enough stock to barely cover the ingredients and season lightly with salt and pepper. Simmer gently for 30 minutes.
5. Meanwhile, preheat the oven to 325°F (165°C). Nestle the duck confit legs into the cassoulet with the skin facing up, and spoon some of their cooking fat over the top.
6. Transfer the casserole to the oven and bake uncovered for 1–1½ hours, until the sauce has thickened and the meats are tender. If the cassoulet becomes too dry, add a splash of stock.
7. If desired, sprinkle breadcrumbs over the surface and broil briefly until golden. Remove the bouquet garni, adjust the seasoning, and serve hot.