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Chef John's Cassoulet
Chef John's Cassoulet
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Prep Time:
20 minutes
Cook Time:
230 minutes
Total Time:
730 minutes
Chef John's French cassoulet: White beans and sausage slow-cooked to tender perfection with a crispy, caramelized crust.
Ingredients:
  • 3 quarts seasoned chicken stock or broth
  • 4 ounces pancetta, cut into 1/4-inch dice
  • 2 duck leg confit
  • 1 pound Tarbais beans, or other white beans, soaked overnight
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 6 sprigs thyme
  • 6 unpeeled garlic cloves, cut in half
  • 12 ounces fresh pork shoulder or chop, cut into 2-inch pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1.5 pounds Toulouse sausages, or other garlic pork sausage
  • 2 tablespoons butter
  • 2 cups bread crumbs
  • 1/2 cup Italian parsley
  • 1 cup diced onion
  • 0.5 cup diced carrot
  • 0.5 cup diced celery
  • 0.25 cup tomato paste
  • 0.75 cup white wine
  • 1 teaspoon salt
Instructions:
  • In a large pot, combine chicken stock, pancetta, duck confit bones, and drained beans. Create a bouquet garni by tying bay leaves, peppercorns, thyme sprigs, and garlic cloves in cheesecloth and add it to the pot. Bring to a simmer over high heat, skimming off any foam. Reduce heat to low and simmer for 30-45 minutes until beans are almost tender.
  • Season pork pieces generously with salt and pepper. In a skillet over medium-high heat, brown pork for 3 to 5 minutes. Place in a bowl. Brown sausages in the same skillet for 3 to 4 minutes until nicely golden on all sides. Cut sausages in half and add to the bowl with the pork.
  • After removing the fat and skin from the duck confit, cook them in a skillet over medium heat for about 3 minutes to render the fat. Transfer the rendered fat and browned pieces to a mixing bowl, then add melted butter, bread crumbs, and chopped parsley. Stir until the mixture resembles damp sand and gradually mix in approximately 1/4 to 1/2 cup of bean cooking liquid.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In the same skillet where you browned the meats, sauté onion, carrot, and celery with a pinch of salt over medium heat until the onion is translucent and the mixture is golden for about 5 to 7 minutes. Add tomato paste and cook until it caramelizes and sticks to the bottom of the pan, around 3 to 4 minutes. Pour in white wine and cook until most of the wine evaporates, approximately 5 to 6 minutes. Remove from heat.
  • Strain beans over a large bowl, saving the flavorful cooking liquid. Remove bones and bouquet garni.
  • Spread out the drained beans in a wide, shallow baking dish or cast iron skillet (12 inches diameter, 3 inches deep). Mix in the cooked vegetables and about 1 cup of cooking liquid. Arrange the pork pieces evenly over the beans. Sprinkle the shredded duck confit on top and tuck the sausage halves into the bean mixture.
  • Pour cooking liquid into the baking dish until beans are almost covered. Sprinkle bread crumb mixture evenly over the top without pressing down into the liquid. Use your fingertips to create gentle indentations on the crumb surface to enhance browning.
  • Bake in the preheated oven for about 2 hours until most of the liquid is absorbed. Create a small well in the center of the cassoulet crust, then pour about 1/2 cup cooking liquid (or as needed) to rehydrate. Gently distribute the liquid with a fork, being careful not to disrupt the crispy top.
  • Bake until the surface is crispy and caramelized, the meat is fork-tender, and the beans are creamy and tender, for an additional 30-45 minutes.
  • Serve in generously sized bowls, drizzle with a spoonful or two of the flavorful cooking liquid, and sprinkle with freshly chopped parsley.

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