Name: Classic Languedoc Cassoulet with Duck Confit
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 500 g dried cannellini beans (soaked overnight); 4 pcs duck confit legs (legs); 250 g pork belly (skin removed, cut into 1-inch cubes); 300 g pork shoulder (cut into 1-inch cubes); 400 g garlic sausage (or Toulouse sausage, cut into 1-inch slices); 150 g bacon (lardons or thick-cut bacon, diced); 2 pcs onions (large, chopped); 2 pcs carrots (medium, chopped); 6 pcs garlic cloves (minced); 400 g canned diced tomatoes; 1.5 l chicken or duck stock; 2 pcs bay leaves; 4 pcs fresh thyme sprigs; tsp salt (to taste; null); tsp black pepper (to taste; null); 0.25 cup fresh parsley (chopped, for garnish); 0.5 cup bread crumbs (panko or fresh, for topping)

Classic Languedoc Cassoulet with Duck Confit - Image 1

Prep: 60 min • Cook: 240 min. A traditional, rich, and slow-cooked cassoulet featuring succulent duck confit, various types of pork, and tender white beans, all baked until golden and crusty. This hearty dish, originating from the Languedoc region of France, is perfect for cozy gatherings and a true taste of French rustic cuisine.

Preparation time: 1 hr
Cooking time: 4 hrs
Total time: 5 hrs
Servings: 6
Course: Main
Complexity: Advanced

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Ingredients

Beans

18oz dried cannellini beans(soaked overnight)

Meats

4 pcs duck confit legs(legs)
9oz pork belly(skin removed, cut into 1-inch cubes)
11oz pork shoulder(cut into 1-inch cubes)
14oz garlic sausage(or Toulouse sausage, cut into 1-inch slices)
5oz bacon(lardons or thick-cut bacon, diced)

Aromatics & Broth

2 pcs onions(large, chopped)
2 pcs carrots(medium, chopped)
6 pcs garlic cloves(minced)
14oz canned diced tomatoes
1 3/5 qt chicken or duck stock
2 pcs bay leaves
4 pcs fresh thyme sprigs
tsp salt(to taste; null)
tsp black pepper(to taste; null)

Finishing

1/4 cup fresh parsley(chopped, for garnish)
1/2 cup bread crumbs(panko or fresh, for topping)

Instructions

Prepare the Beans and Meats

Drain the soaked cannellini beans and rinse thoroughly. Place them in a large pot with fresh water, bring to a boil, then reduce heat and simmer for 30 minutes. Drain and set aside.
In a large, oven-safe Dutch oven or heavy-bottomed pot, render the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the fat in the pot.
Sear the pork belly and pork shoulder cubes in the bacon fat until browned on all sides. Remove and set aside.
Remove the duck confit legs from their fat. Gently crisp the skin of the duck legs in the same pot, then set aside. Reserve the duck fat.
Brown the sliced garlic sausage in the pot. Remove and set aside.

Build the Base

Add a tablespoon or two of the reserved duck fat to the pot, if needed. Add the chopped onions and carrots, and sauté until softened, about 8-10 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes, chicken or duck stock, bay leaves, and thyme sprigs. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the pre-cooked beans, pork belly, and pork shoulder to the pot. Season with salt and pepper to taste. Simmer for 1 hour, allowing the flavors to meld and the pork to tenderize.

Assemble and Bake the Cassoulet

Preheat your oven to 160°C (325°F).
Remove the bay leaves and thyme sprigs from the simmering mixture. Adjust seasoning if necessary.
Nestle the duck confit legs and garlic sausage slices into the bean and pork mixture. Ensure the duck skin is facing up if possible.
Sprinkle the top with the reserved crispy bacon and bread crumbs.
Bake uncovered for 2-3 hours, or until the cassoulet is bubbling, deeply golden brown, and a crust has formed on top. If the crust becomes too dark, gently break it with a spoon and allow a new one to form. Repeat this process 2-3 times for a rich, layered crust.

Serve

Remove from the oven and let it rest for 15-20 minutes before serving.
Garnish with fresh chopped parsley and serve hot.

Nutrition

Servings: 6
Serving size (imperial): 19.4 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	1,200 kcal	218.2 kcal	7,200 kcal
Protein	65 g	11.8 g	390 g
Fat	85 g	15.5 g	510 g
Carbs	50 g	9.1 g	300 g

Tips

Soaking beans overnight is crucial for proper texture and reduces cooking time.
Breaking the crust during baking enhances flavor and creates a characteristic cassoulet texture.
Serve with a simple green salad to cut through the richness of the dish.

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Ingredients

Beans

18oz dried cannellini beans(soaked overnight)

Meats

4 pcs duck confit legs(legs)
9oz pork belly(skin removed, cut into 1-inch cubes)
11oz pork shoulder(cut into 1-inch cubes)
14oz garlic sausage(or Toulouse sausage, cut into 1-inch slices)
5oz bacon(lardons or thick-cut bacon, diced)

Aromatics & Broth

2 pcs onions(large, chopped)
2 pcs carrots(medium, chopped)
6 pcs garlic cloves(minced)
14oz canned diced tomatoes
1 3/5 qt chicken or duck stock
2 pcs bay leaves
4 pcs fresh thyme sprigs
tsp salt(to taste; null)
tsp black pepper(to taste; null)

Finishing

1/4 cup fresh parsley(chopped, for garnish)
1/2 cup bread crumbs(panko or fresh, for topping)

Instructions

Prepare the Beans and Meats

Drain the soaked cannellini beans and rinse thoroughly. Place them in a large pot with fresh water, bring to a boil, then reduce heat and simmer for 30 minutes. Drain and set aside.
In a large, oven-safe Dutch oven or heavy-bottomed pot, render the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the fat in the pot.
Sear the pork belly and pork shoulder cubes in the bacon fat until browned on all sides. Remove and set aside.
Remove the duck confit legs from their fat. Gently crisp the skin of the duck legs in the same pot, then set aside. Reserve the duck fat.
Brown the sliced garlic sausage in the pot. Remove and set aside.

Build the Base

Add a tablespoon or two of the reserved duck fat to the pot, if needed. Add the chopped onions and carrots, and sauté until softened, about 8-10 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes, chicken or duck stock, bay leaves, and thyme sprigs. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the pre-cooked beans, pork belly, and pork shoulder to the pot. Season with salt and pepper to taste. Simmer for 1 hour, allowing the flavors to meld and the pork to tenderize.

Assemble and Bake the Cassoulet

Preheat your oven to 160°C (325°F).
Remove the bay leaves and thyme sprigs from the simmering mixture. Adjust seasoning if necessary.
Nestle the duck confit legs and garlic sausage slices into the bean and pork mixture. Ensure the duck skin is facing up if possible.
Sprinkle the top with the reserved crispy bacon and bread crumbs.
Bake uncovered for 2-3 hours, or until the cassoulet is bubbling, deeply golden brown, and a crust has formed on top. If the crust becomes too dark, gently break it with a spoon and allow a new one to form. Repeat this process 2-3 times for a rich, layered crust.

Serve

Remove from the oven and let it rest for 15-20 minutes before serving.
Garnish with fresh chopped parsley and serve hot.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

1,200 kcal

218.2 kcal

7,200 kcal

Protein

65 g

11.8 g

390 g

Fat

85 g

15.5 g

510 g

Carbs

50 g

9.1 g

300 g