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How to Make Cassoulet
How to Make Cassoulet
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Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
660 minutes
Indulge in slow-cooked French baked beans with savory sausage and succulent duck for an unforgettable meal.
Ingredients:
  • 1 pound dried Great Northern beans
  • 1 whole clove
  • 0.5 onion
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 10 cups water
  • 0.5 pound thick-sliced bacon, chopped
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 0.5 onion, diced
  • salt to taste
  • 1 teaspoon olive oil
  • 1 pound link sausages (preferably French herb sausage), cut in half crosswise
  • 1 pound cooked duck leg confit
  • 1.5 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon herbes de Provence
  • 1 (14 ounce) can diced tomatoes
  • 0.25 cup butter
  • 4 cloves garlic, crushed
  • 2 cups panko bread crumbs
  • 1 bunch fresh parsley, finely chopped
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
Instructions:
  • Begin by soaking Great Northern beans overnight in a large bowl. The next day, drain the beans and transfer them to a large soup pot. Insert a whole clove into half an onion and add it to the beans along with garlic, bay leaf, thyme, rosemary, and 10 cups of water. Bring the mixture to a simmer and cook over medium-low heat for about 1 hour, until the beans start to soften. Once done, drain the beans, keeping the cooking liquid. Discard the onion with the clove and bay leaf, then transfer the beans to a large mixing bowl.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large, heavy Dutch oven, cook bacon over medium heat until lightly browned and still limp, about 5 minutes. Add celery, carrots, and 1/2 diced onion to the bacon; season with salt. Cook and stir until vegetables are tender, about 10 minutes.
  • In a large, heavy skillet over medium heat, heat 1 teaspoon of olive oil. Brown the sausage link halves and duck confit in the hot oil until golden on each side, approximately 5 minutes per side.
  • Season the vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence. Add diced tomatoes and cook over medium heat until tomato juice has nearly evaporated and any browned bits have dissolved, about 5 minutes. Stir the mixture into the beans.
  • Layer half of the bean mixture in the Dutch oven, then add the duck-sausage mixture on top. Spread the rest of the beans over the meat. Pour in just enough reserved bean liquid to almost cover the beans. Bring to a simmer on the stovetop and cover with the lid.
  • Place the bean cassoulet in the oven and bake for 30 minutes until golden and bubbly.
  • In a large skillet over medium heat, melt butter. Add crushed garlic cloves, panko crumbs, and parsley to the skillet. Season with salt and black pepper, then drizzle olive oil over the mixture. Stir well to blend everything together.
  • Check cassoulet and ensure there is still a few inches of liquid in the pot. If it looks dry, add more reserved bean liquid. Sprinkle half of the crumb mixture over the beans and bake uncovered for 20 minutes. Make sure there is 2-3 inches of liquid in the pot; if it seems dry, add more reserved bean liquid. Finish by sprinkling the remaining half of the bread crumb mixture over the cassoulet.
  • Preheat oven to 375 degrees F (190 degrees C. Bake cassoulet uncovered until crumb topping is crispy, edges are bubbling, and bubbles are slow and sticky, about 20-25 minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

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