Cassoulet is a slow-cooked French casserole from the Languedoc region, traditionally built on white beans, pork, and sometimes duck or lamb. This version pairs rich, tender duck confit with garlicky sausage and creamy Tarbais-style beans, all topped with a golden breadcrumb crust. It’s a dish that rewards patience—the long simmer melds the flavors into a deeply savory, soul-warming meal that’s perfect for cold nights or special gatherings.
Ingredients
- 1 lb (450 g) dried white beans (Tarbais, cannellini, or Great Northern), soaked overnight
- 4 duck confit legs (about 1.5 lb / 680 g total), or 2 whole duck legs cured and confited
- 1 lb (450 g) garlic sausage (Toulouse sausage or a good smoked pork sausage), cut into 2-inch chunks
- 1/2 lb (225 g) pork belly or thick-cut bacon, cut into lardons
- 1 large onion, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 4 cups (1 L) chicken broth, preferably unsalted
- 1 cup (240 ml) dry white wine (optional)
- 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 bay leaf, tied together)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 cup (100 g) fresh breadcrumbs
- 2 tbsp (30 g) duck fat or olive oil
Instructions
- Drain the soaked beans and rinse them. Place in a large pot, cover with fresh water, and bring to a boil. Reduce to a simmer and cook for 20 minutes. Drain and set aside.
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven or oven-safe pot, heat the duck fat or olive oil over medium heat. Add the pork belly lardons and cook until browned and crispy, about 8 minutes. Remove with a slotted spoon and set aside.
- In the same pot, brown the sausage chunks on all sides, about 5 minutes. Remove and set aside with the pork belly.
- Add the onion and carrots to the pot and cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in the white wine (if using) and scrape up any browned bits from the bottom. Let it reduce by half, about 3 minutes.
- Add the drained beans, the reserved pork belly and sausage, the duck confit legs (nestle them into the beans), the bouquet garni, and the chicken broth. The liquid should just cover the beans; add more broth or water if needed. Season with salt and pepper.
- Bring the pot to a simmer on the stovetop, then cover and transfer to the oven. Cook for 1 hour.
- After 1 hour, remove the pot from the oven. Gently stir the beans, being careful not to break the duck legs. The beans should be creamy but still hold their shape. Return to the oven, uncovered, and cook for another 1 hour 30 minutes, stirring occasionally and adding a little broth if the top looks dry.
- In the last 30 minutes of cooking, sprinkle the breadcrumbs evenly over the top. Continue to cook uncovered until the crust is golden and crisp, about 30 minutes.
- Remove from the oven and let rest for 10 minutes before serving. Discard the bouquet garni.
Tips
- Bean choice: Tarbais beans are traditional but hard to find; cannellini or Great Northern work beautifully. If you forget to soak overnight, do a quick soak: cover beans with water, boil for 2 minutes, then let sit for 1 hour.
- Duck confit shortcut: If you don’t have homemade confit, buy prepared duck confit legs from a specialty store or use leftover roast duck. For a faster version, use 4 duck legs, season with salt and thyme, and braise them in duck fat or oil at 300°F (150°C) for 2 hours until tender.
- Crust management: The breadcrumb crust is iconic. If it browns too quickly, cover the pot loosely with foil. Some cooks like to break the crust and stir it into the beans before serving—this is a matter of preference.
- Don’t skip the rest: Letting the cassoulet rest off the heat allows the beans to absorb the remaining liquid and the flavors to meld. It also makes it easier to serve without breaking the duck.
Serving Suggestions
Serve the cassoulet in deep bowls with a piece of the crusty top on each portion. A simple green salad with a sharp vinaigrette cuts through the richness, and a glass of full-bodied red wine like a Côtes du Rhône or a Malbec pairs beautifully. Crusty baguette is essential for sopping up the sauce.
Variations
- Pork-only cassoulet: Omit the duck and use extra pork belly and sausage. The dish will be slightly less rich but still hearty.
- Lamb addition: Add 1 lb (450 g) of lamb shoulder, cut into chunks and browned with the pork, for a more rustic version.
- Vegetarian version: Replace the meat with 2 cups of roasted mushrooms and use vegetable broth. The texture won’t be the same, but the beans and crust still make a satisfying meal.
- Spicy kick: Use a spicy sausage like andouille or add a pinch of cayenne to the breadcrumbs for a bit of heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The cassoulet actually tastes better the next day as the flavors deepen. To reheat, place a portion in a saucepan with a splash of broth or water, cover, and warm over low heat for 10-15 minutes, or until heated through. You can also reheat in the oven at 325°F (160°C) for 20 minutes. For longer storage, freeze in portions for up to 3 months; thaw overnight in the fridge before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, but the texture will be softer and the cooking time shorter. Use 4 cans (15 oz / 425 g each) of cannellini beans, drained and rinsed. Add them in step 6, and reduce the oven cooking time to 1 hour total, since the beans are already cooked.
Do I have to use duck confit? No, but it adds authentic richness. If you skip it, increase the pork belly and sausage to 1.5 lb each. The dish will still be delicious, just less decadent.
Why is my cassoulet dry? This can happen if the beans absorb too much liquid. Always keep an eye on it during the last hour, and add broth or water if the top looks dry. The beans should be creamy, not soupy, but not dry either.
Can I make this in a slow cooker? Yes, but the crust won’t form. Cook on low for 8 hours, then transfer to a baking dish, top with breadcrumbs, and broil for 3-5 minutes until golden.
Is cassoulet gluten-free? The traditional dish uses breadcrumbs, which contain gluten. Use gluten-free breadcrumbs or crushed gluten-free crackers to make it gluten-free. Check that your sausage is gluten-free as well.
What if I don’t have a Dutch oven? Use any oven-safe pot with a tight-fitting lid. If you don’t have one, you can cook the cassoulet on the stovetop over low heat for 2-3 hours, stirring occasionally, then finish under the broiler for the crust.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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