Cassoulet - French White Bean & Meat Gratin - Cassoulet de Toulouse Recipe

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.

Soak 1 pound of white cassoulet beans in cold water overnight.

Drain the soaked beans and set aside.

Cut the smoked pork (pancetta) into small pieces and set aside.

Remove the bones from the duck confit and set aside.

In a pot, add the drained beans, smoked pork, duck bones, and chicken stock.

Create a bouquet garni with assorted herbs and spices, wrap in cheesecloth, and add to the pot.

Bring the mixture to a simmer on high heat, skimming off any foam that appears.

Lower the heat and simmer for about 45 minutes until the beans are almost tender.

In a skillet, heat vegetable oil over medium-high heat and brown the fresh pork chunks, seasoning with salt and pepper.

Remove the browned pork to a bowl and brown the sausage in the same pan.

Break up the duck confit meat, saving the skin and fat, and render the fat in the same pan until fully melted.

Transfer the rendered fat and skin to a mixing bowl, add melted butter, breadcrumbs, and chopped parsley, and mix until it resembles damp sand.

Add a splash of chicken stock to moisten the breadcrumb mixture and set aside.

Drain the beans, reserving the cooking liquid, and remove the bouquet garni from the pot.

Prepare the aromatic vegetable mixture by adding diced carrot, celery, and onion to the same pan, cooking until translucent and golden.

Add tomato paste to the vegetables and cook for 3-4 minutes until caramelized.

Deglaze the pan with white wine, cooking until most of the wine evaporates.

In a large deep cast iron pan, combine the drained beans, aromatic vegetable mixture, and a few ladles of the reserved cooking liquid.

Add the bowl of pork and distribute evenly, followed by the broken duck confit.

Cooking Techniques

Equipment Needed

Spice Level: