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.
Yields 5 Servings Servings Quarter (1.25 Serving) Half (2.5 Servings) Default (5 Servings) Double (10 Servings) Triple (15 Servings) Prep Time 30 minsCook Time 4 hrsTotal Time 4 hrs 30 minsFor the Duck & Beans
2 wild ducks, quartered (or 4 duck legs)
2 cups dried white beans (like Great Northern or cannellini), soaked overnight
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
2 bay leaves
1 tbsp tomato paste
6 cups chicken or duck stock
1 tsp thyme
½ tsp rosemary
Salt & pepper, to taste
¼ cup duck fat or olive oil
For the Sausage
8 oz garlic sausage (or Toulouse sausage), sliced into 1-inch pieces
Optional: a piece of pork belly or pancetta for depth
For the Crust
1 cup fresh breadcrumbs
2 tbsp duck fat or butter
1 tbsp chopped parsley
Prepare the Beans
1
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.
Sear the Duck
2
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.
Build the Cassoulet Base
3
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.
Finish with Breadcrumb Crust
4
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.
Serving Suggestions
5
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.
Tips & Variations
6
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.
Ingredients For the Duck & Beans
2 wild ducks, quartered (or 4 duck legs)
2 cups dried white beans (like Great Northern or cannellini), soaked overnight
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
2 bay leaves
1 tbsp tomato paste
6 cups chicken or duck stock
1 tsp thyme
½ tsp rosemary
Salt & pepper, to taste
¼ cup duck fat or olive oil
For the Sausage
8 oz garlic sausage (or Toulouse sausage), sliced into 1-inch pieces
Optional: a piece of pork belly or pancetta for depth
For the Crust
1 cup fresh breadcrumbs
2 tbsp duck fat or butter
1 tbsp chopped parsley
Directions Prepare the Beans
1
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.
Sear the Duck
2
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.
Build the Cassoulet Base
3
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.
Finish with Breadcrumb Crust
4
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.
Serving Suggestions
5
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.
Tips & Variations
6
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.
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