Chef Eric Ripert Makes Classic Cassoulet

pork sausage

🥗Healthier: chicken sausage

💰Cheaper: ground pork

Chicken sausage reduces fat while maintaining flavor.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and still creamy.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Bone-in thighs are usually cheaper and add more flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Soak white beans overnight to soften them.

Dice pork into big pieces.

Prepare vegetables: chop carrots, onions, and garlic.

Heat duck fat in a pan and add the chopped carrots, onions, and garlic.

Add pepper to the vegetables in the pan.

Add the bouquet garni to the vegetables for flavor.

Add the diced pork to the pan with the vegetables.

Add the soaked white beans to the pan.

Pour duck stock into the pan and bring to a simmer.

Skim the top of the pan to remove impurities during cooking.

Simmer the beans and pork mixture for about 50 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Sauté the duck sausage skin-side down in a separate pan.

Transfer the beans and pork mixture to a baking dish.

Layer the sautéed duck sausage over the beans.

Cover the sausage with more beans.

Place duck confit on top of the beans and cover with additional beans.

Bake in the oven for about two hours at 375 degrees Fahrenheit.

After two hours, break the crust of the cassoulet a couple of times to build a thicker crust.

Remove the cassoulet from the oven and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens