Authentic French Cassoulet Recipe

Ingredients

1 pound dried Great Northern beans
1 pound duck confit
2 tablespoons duck fat
4 pork sausages
1 pound pork shoulder, cut into chunks
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
4 cups chicken stock
1 can diced tomatoes
1 cup white wine
1 bouquet garni (a bunch of thyme, parsley and bay leaves tied together)
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh breadcrumbs
1/4 cup fresh parsley, chopped

Steps and instructions

Soak the beans in water overnight. Drain and set aside.
Preheat your oven to 300 degrees F (150 degrees C).
In a large oven-safe pot, heat the duck fat over medium heat. Add the duck confit and pork shoulder chunks. Cook until browned on all sides, then remove from the pot and set aside.
In the same pot, add the sausages and cook until browned. Once done, remove and set aside.
Add the chopped onion, carrots, and minced garlic to the pot. Cook until the vegetables are softened.
Stir in the tomato paste, salt, and pepper. Then, add the diced tomatoes, white wine, and chicken stock. Bring the mixture to a simmer.
Add the soaked beans and bouquet garni to the pot. Return the duck confit and pork shoulder to the pot. Stir everything together.
Transfer the pot to the preheated oven and bake for about 2 hours, or until the beans are cooked and the meat is very tender.
In the last 30 minutes of cooking, add the sausages to the pot and sprinkle the top with breadcrumbs.
After the cassoulet is done, remove from the oven and let it cool for a few minutes before serving. Sprinkle with fresh parsley before serving.

Tools for making

Large oven-safe pot - A pot that can be safely used in the oven, as this recipe requires baking.
Cutting board - To chop the onion, carrots, and parsley.
Knife - To chop the vegetables and meat.
Measuring cups and spoons - For accurate measurement of ingredients.
Wooden spoon - To stir the ingredients while cooking.
Oven - To bake the cassoulet.
Colander - To drain the soaked beans.
Baking dish - To transfer the cassoulet to the oven.

Recipe variations

Use different types of beans such as white kidney beans or cannellini beans instead of Great Northern beans.
Experiment with different types of meat such as lamb, chicken, or beef instead of duck confit and pork.
Add additional vegetables like celery, bell peppers, or leeks to enhance the flavors.
Try using different herbs and spices such as rosemary, thyme, or smoked paprika to change the flavor profile.
For a meat-free option, omit the duck confit and pork sausages and replace them with mushrooms, tofu, or seitan.
Replace the breadcrumbs with grated cheese or crushed potato chips for a different crust.
Add a splash of cognac or brandy to the recipe for a richer flavor.
For a gluten-free version, substitute regular flour with gluten-free flour or cornstarch as a thickening agent.
Include some smoked or cured meats like bacon or pancetta for added smokiness.
Experiment with different types of wine such as red wine or rosé to add a unique twist to the dish.

Recipe overview

Cassoulet is a hearty French dish that is packed full of rich flavors and comforting textures. The main ingredients in cassoulet are beans, pork, and duck, which are slowly cooked together to create a wonderfully savory stew. This recipe stays true to the traditional cooking methods, imbuing the dish with a depth of flavor that is truly satisfying. While preparing cassoulet does take some time, the majority of it is hands-off, making it a great dish to prepare on the weekend for a family meal. Enjoy this delicious and warming dish on a cold day, and we're sure it'll feature regularly in your home-cooked meal rotation.

Common questions

How long do I need to soak the beans for? - Soak the beans in water overnight.
What temperature should I preheat the oven to? - Preheat your oven to 300 degrees F (150 degrees C).
What can I use instead of duck fat? - You can substitute with olive oil or butter if duck fat is not available.
Can I use different types of sausages? - Yes, you can use any type of pork sausages that you prefer.
How long does it take for the beans to cook? - The beans will usually take about 2 hours of baking time in the oven to become tender and fully cooked.
Can I use canned beans instead of dried beans? - While dried beans are traditional for cassoulet, you can use canned beans if you prefer. However, adjust the cooking time accordingly as canned beans require less time to cook.
Do I need to remove the bones from the duck confit? - No, you can leave the bones in the duck confit as they will add flavor to the dish.
Can I make this recipe ahead of time? - Absolutely! Cassoulet actually tastes even better the next day. You can prepare it in advance and reheat it when needed.
What can I serve with cassoulet? - Cassoulet is often served with crusty bread or a side salad. It can also be enjoyed on its own as a hearty main dish.

Serving dishes and utensils

Large oven-safe pot - Needed for cooking the cassoulet in the oven.
Spatula - Useful for stirring and scraping the ingredients in the pot.
Chef's knife - Essential for chopping the vegetables and other ingredients.
Cutting board - Provides a stable surface for chopping and preparing ingredients.
Measuring cups and spoons - Required for accurately measuring the ingredients.
Oven mitts - Necessary for handling the hot pot when transferring it in and out of the oven.
Serving spoon - Used for serving the cassoulet onto plates or bowls.
Individual serving bowls or plates - Where the cassoulet will be served to each person.
Bread or baguette - Optional, but traditional accompaniment to enjoy with the cassoulet.

Origin stories

In the heart of southwestern France, in the region of Languedoc, the humble, hearty dish of Cassoulet was born. Its name comes from the traditional vessel it's cooked in, the "cassole" - a deep, round, earthenware pot with slanting sides. This is not a dish of the aristocracy, but rather, one born of necessity and thrift, made from simple, inexpensive ingredients. Legend has it that it was first made in Castelnaudary during the Hundred Years War as a robust meal to fortify the town's defenders. Each household contributed what they had - beans, meat scraps, preserved meats such as sausages and duck or mutton confit. This communal creation was then slow-cooked to produce a meal that was more than the sum of its parts. Today, each town in the region, from Castelnaudary to Carcassonne and Toulouse, fiercely claims to make the most authentic cassoulet. They each have their variations and secret ingredients, but all agree on one thing - a true cassoulet takes time to prepare, and even more time to enjoy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.