Cassoulet with Duck Confit Recipe

Name: Cassoulet with Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice; 1 medium onion, cut into 1/2-inch dice; 1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained; 4 thyme sprigs; 2 quarts water; 1 quart chicken stock; 1 large head of garlic, separated into cloves and peeled; Kosher salt; 4 pieces of duck leg confit, trimmed of excess fat; 3/4 pound French garlic sausage, sliced crosswise 1/2 inch thick; 4 ounces lean slab bacon, cut into 1-inch cubes; 2 cups coarse fresh bread crumbs; 2 tablespoons chopped parsley

Servings: persons

5 tablespoons extra-virgin olive oil
Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained
4 thyme sprigs
2 quarts water
1 quart chicken stock
1 large head of garlic, separated into cloves and peeled
Kosher salt
4 pieces of duck leg confit, trimmed of excess fat
3/4 pound French garlic sausage, sliced crosswise 1/2 inch thick
4 ounces lean slab bacon, cut into 1-inch cubes
2 cups coarse fresh bread crumbs
2 tablespoons chopped parsley

1
In a large saucepan, heat 3 tablespoons of the olive oil.
2
Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes.
3
Add the onion and cook, stirring occasionally, until softened, about 7 minutes.
4
Add the beans, thyme sprigs, water and stock and bring to a boil.
5
Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.
6
Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes.
7
Discard the thyme sprigs.
8
Season the beans with salt and let cool to room temperature.
9
Cover and refrigerate the saucepan overnight.
10
Preheat the oven to 350.
11
Rewarm the beans over moderate heat.
12
Transfer the beans to a large, deep baking dish.
13
Nestle the duck legs, garlic sausage and bacon into the beans.
14
Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot.
15
Remove from the oven and let rest for 15 minutes.
16
In a skillet, heat the remaining 2 tablespoons of olive oil.
17
Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes.
18
Sprinkle the bread crumbs and the parsley over the cassoulet and serve.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice, 1 medium onion, cut into 1/2-inch dice, 1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained, and more.

Yes, Cassoulet with Duck Confit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cassoulet with Duck Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions