Schedule time
Soaking is part of the total time. If you use dried beans, it is best to start the evening before; this will allow the beans to cook more evenly later.
French Recipe
Cassoulet with duck confit
For this cassoulet, soaked white beans are pre-cooked, layered with strong meat and aromatic broth and braised slowly in the oven, forming the typical dark crust several times.
Total time
16 hr 10 min
Calories
860 kcal
Servings
8 servings
Difficulty
Advanced
Why this recipe works
Baked cassoulet with beans, duck and sausage
A good cassoulet does not require a complicated technique, but time. It should be soft and creamy without falling apart completely, while duck confit, sausage and pork belly add their spice to the broth. It is a very good preparation and tastes particularly balanced after a rest period.
French Recipes
Dinner
Meat
Pulses
Recipe
Cassoulet with duck confit
Cassoulet combines white beans, duck confit, Toulouse sausage and pork belly to create a slow-braised classic from south-west France.
Ingredients
8 servings
Method
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1
Soak beans
Cover the beans with plenty of cold water and soak for 12 hours. Drain, rinse and cook, covered with fresh water, for 45 to 60 minutes until just tender.
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2
Roast meat
Preheat the oven to 160 ° C. Remove the duck legs from the fat. Brown the pork belly and sausages in portions in a heavy roasting pan in the duck fat all around and remove again.
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3
Aromatic base cooking
Sauté onions and carrots in the frying oil for 6 minutes. Fry the garlic and tomato paste for 1 minute. Add chopped tomatoes, stock, thyme and bay leaf and bring to the boil once.
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4
Layer the cassoulet
Place about half of the beans in a deep roasting pan. Spread the pork belly, sausages and duck legs on top, cover with the remaining beans and pour in enough hot broth to cover the beans.
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5
Slowly simmer
Bake the cassoulet open for 2 to 2 1 / 2 hours. As soon as a dark skin forms, press it carefully twice with a spoon under the surface. If necessary, add a little hot stock; the dish should remain juicy but not soupy.
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6
Rest and season to taste
Remove the cassoulet from the oven, let it rest for 15 minutes and remove the bay leaf and thyme. Season with salt and pepper, as confit and sausage already bring a lot of spice.
Kitchen know-how
Tips for Cassoulet with duck confit
Juicy instead of dry
During baking, liquid must still be visible just below the crust. Just add hot stock to ensure that the cooking process is not interrupted.
Variations
How to adapt this recipe
Replace duck confit with two roasted duck legs and check the cooking time. It will be lighter, but will require a little more stock and duck fat.
A portion of the pork belly can be replaced by 300 g of lamb neck. Cut the meat into large cubes and fry it together with the pork belly.
Nutrition per serving
860kcal
55.0 gCarbohydrates
54.0 gProtein
43.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cassoulet with duck confit
French tarbais beans are ideal. Cannellini or other medium-sized white beans also work if soaked overnight and only slightly soft.
The browned surface gives the cassoulet roasted flavours and binds some of the liquid. By gently suppressing the liquid, a new crust can form without the beans drying out.
Yes. Let the fully cooked cassoulet cool, cover and slowly heat the next day at 160 ° C. Add a little stock if the beans have absorbed a lot of liquid.
The beans are soft and creamy, but retain some of their shape. The meat is easily dissolved, the broth is creamy and the surface has a strongly browned crust.
Cool the leftovers within two hours, keep covered in the refrigerator and heat through completely within two days. Pack the cassoulet in portions to freeze.
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