Cassoulet
========= 2025-08-03 *


Comment: There is no official recipe for cassoulet; each cook and each town or village in southwest France has their own recipe. However, variations are often in the details, as the general outline of these recipes is similar:
- Soak the white beans overnight
- Precook the beans
- Sear the meats and sausages
- Assemble the cassoulet in a casserole dish
- Bake in the oven
The casserole dish is a flared earthenware dish, emblematic of the southwest, which gave cassoulet its name. They come in different sizes for 2 to 8 people. Alternatively, you can use a Dutch oven, which is what I used. In a casserole dish, cooking will be slower, so you'll need to increase the cooking time accordingly.
Toulouse sausage is not available everywhere. You can substitute a good pork sausage, commonly called a roasting sausage. The latter is available either as individual sausages or as a long sausage, cut to length.
Duck legs, for everyone, are available in cans at supermarkets, preserved in duck fat, which we'll use to sear the meat. Allow 1 leg (in 2 parts) for 2 people (unless you're a gourmet).

Serves 4

Inspired by: Le cassoulet

Ingredients:
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300 g white beans (Tarbais, lingots)
250 g carrots
150+ g onions
4+ garlic cloves
100 g smoked bacon (pork belly) - keep the rind on
250-350 g Toulouse sausage (see text)
350 g confit duck legs (1 x 760g can)
4 sprigs of thyme
2 bay leaves
2 cloves
1+ l beef broth
S + P

Preparation:
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Soak the beans overnight (8-12 hours) in water (they will more than double in volume), then drain the soaking water.

Peel and cut the carrots into approximately 5 cm pieces.
Peel and cut the onion into quarters or thick slices (keep a base for the cloves).
Peel and crush the garlic cloves.
Remove and keep the bacon rind and cut the bacon into 4 equal pieces.
Prepare the duck legs and reserve the fat.
Prepare the beef stock.

Method:
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In a saucepan, combine the beans, carrots, onion, garlic, bacon rind, thyme, bay leaf, and cloves inserted into an onion base, then cover with the stock.
Simmer for approximately 1 hour or more. The beans should still be slightly firm. Skim off any scum at the beginning of cooking.

Meanwhile, first sear the duck legs; this will release fat that will then be used to sear the bacon and sausage. Set aside. Cut the duck legs in half.

Once the beans are cooked, remove the herbs and rind. Season with salt and pepper.

Preheat the oven to 150°C (300°F).

In a casserole dish or Dutch oven, using a spider, place a thin layer of beans, then the bacon and the halved sausages. Cover with the remaining beans, then place the duck legs on top of the beans. S + P.

Cover with the stock, but keep a little to add during cooking (if necessary). Bake for approximately 2+ hours. Every 30 minutes, break the crust that forms on top by pushing it down, and if necessary, add a little more liquid to cover.