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.
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.
5 servings