Cassoulet is a hearty, centuries-old dish from southwestern France, traditionally made with duck confit, sausage, and white beans baked slowly until deeply flavorful. This version features wild duck, which brings a more robust, gamey character to the dish. It’s a labor of love with a rich, golden crust and deep, herby flavor—perfect for a chilly evening or a rustic holiday dinner.
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Soak beans overnight, then drain.
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In a large pot, cover beans with water, add a bay leaf and a pinch of salt, and simmer until just tender (~45 min). Drain and set aside.
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Preheat oven to 325°F (165°C).
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In a large Dutch oven or heavy pot, heat duck fat or oil over medium heat.
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Season duck with salt and pepper. Sear skin-side down until browned (5–7 minutes per side). Set aside.
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In the same pot, add onion, carrots, and garlic. Sauté until softened.
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Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
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Add beans, duck stock, and bay leaf. Nestle in the seared duck and sausage (plus pork belly if using).
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Bring to a simmer, then transfer to the oven and bake uncovered for 2.5 to 3 hours. Stir gently once or twice.
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In the last 30 minutes of cooking, mix breadcrumbs with duck fat and parsley.
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Sprinkle evenly over the cassoulet and return to oven. Bake until golden brown and crispy.
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Serve hot with crusty bread, Dijon mustard, and a simple greens salad.
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Pair with a robust red wine like Côtes du Rhône, Cahors, or Bordeaux.
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Make ahead: This dish is even better the next day—reheat gently before serving.
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No wild duck? Substitute with domestic duck legs or even chicken thighs.
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For a shortcut, use canned beans, but add them later to avoid overcooking.
Ingredients
Directions
-
Soak beans overnight, then drain.
-
In a large pot, cover beans with water, add a bay leaf and a pinch of salt, and simmer until just tender (~45 min). Drain and set aside.
-
Preheat oven to 325°F (165°C).
-
In a large Dutch oven or heavy pot, heat duck fat or oil over medium heat.
-
Season duck with salt and pepper. Sear skin-side down until browned (5–7 minutes per side). Set aside.
-
In the same pot, add onion, carrots, and garlic. Sauté until softened.
-
Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
-
Add beans, duck stock, and bay leaf. Nestle in the seared duck and sausage (plus pork belly if using).
-
Bring to a simmer, then transfer to the oven and bake uncovered for 2.5 to 3 hours. Stir gently once or twice.
-
In the last 30 minutes of cooking, mix breadcrumbs with duck fat and parsley.
-
Sprinkle evenly over the cassoulet and return to oven. Bake until golden brown and crispy.
-
Serve hot with crusty bread, Dijon mustard, and a simple greens salad.
-
Pair with a robust red wine like Côtes du Rhône, Cahors, or Bordeaux.
-
Make ahead: This dish is even better the next day—reheat gently before serving.
-
No wild duck? Substitute with domestic duck legs or even chicken thighs.
-
For a shortcut, use canned beans, but add them later to avoid overcooking.