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Cassoulet

@arecipe.bsky.social

An ultimate slow-cooked feast consisting of creamy white beans baked for hours with pork shoulder , sausage, and rich duck confit under a crunchy breadcrumb crust.

Cook 05:00
Yield 8 TO 10

Ingredients

  • 1 lb Dry white beans (cannellini or great northern), soaked overnight
  • 1 lb Pork shoulder , cut into chunks
  • 4 Duck confit legs, meat pulled from bones
  • 1 lb Garlic sausage or kielbasa, sliced
  • 1 large Onion, chopped
  • 2 Carrots, diced
  • 3 cloves Garlic, minced
  • 2 cups Chicken stock
  • 1 cup Fresh breadcrumbs

Instructions

  1. 1
    Simmer the pre-soaked beans in water for 45 minutes until slightly tender , then drain.
  2. 2
    In a large pot, sear the pork shoulder chunks and sliced sausage in a little oil until browned.
  3. 3
    Remove the meat and cook the onion, carrots, and garlic in the fat.
  4. 4
    Stir the drained beans into the vegetables and pour in the chicken stock.
  5. 5
    Simmer for 10 minutes.
  6. 6
    In a massive ceramic baking casserole, layer the components: start with a layer of beans and veggies, add the seared pork and sausage, follow with another bean layer , add the duck confit, and top with the remaining beans.
  7. 7
    Sprinkle the fresh breadcrumbs in a thick layer over the top.
  8. 8
    Bake uncovered at 300°F (150°C) for 2.5 to 3 hours.
  9. 9
    Periodically use a spoon to break the crust that forms on top, allowing it to mix back into the beans, creating incredible depth.
Category
Dinner
Cuisine
French

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0