Cassoulet: The Ultimate French Comfort Food

duck confit

🥗Healthier: chicken thighs

💰Cheaper: canned duck

Chicken thighs are leaner and more affordable.

pork sausage

🥗Healthier: turkey sausage

💰Cheaper: beef sausage

Turkey sausage is lower in fat.

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper.

pork shoulder

🥗Healthier: lean beef

💰Cheaper: pork loin

Lean beef offers a healthier fat profile.

Add the soaked beans and smoked pork leg to a large pot. Cover with duck or chicken stock, then add the carrot, garlic, and 1 onion cut in half. Add 2 tbsp of duck fat and salt. Simmer on low heat for 1 ½ hours or until the beans are cooked.

Cut the remaining onion in half and slice lengthwise. Sear the smoked pork loin and sausages in 1 tbsp of duck fat until browned on both sides. Set aside.

In the same pan, sauté the sliced onion until caramelized and golden. Add the tomato paste and fry for a few minutes, then deglaze the pan with some stock from the cooked beans.

Remove the vegetables from the cooked beans and cut the pork leg into chunks.

In an oven-safe pot, layer the meat, beans, and onions. Start with some meat, add a layer of beans, then onions. Repeat until all ingredients are added, ensuring the final layer is beans. Cover everything with stock from the beans.

Bake at 180°C (360°F) for 2 hours. If a crust forms, gently press it down into the liquid.

After 2 hours, place the duck leg confit on top of the beans. Increase the oven temperature to 200°C (400°F) and bake for 15–20 minutes or until the duck legs are golden brown.

Let the cassoulet cool slightly before serving. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level: