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French Cassoulet

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Rustic French cassoulet with white beans, duck confit, pork sausage, and a golden crust.
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Cassoulet is the slow-simmered comfort food of southwest France, built from creamy white beans and a generous mix of duck confit, pork, and sausage.

A gentle bean simmer followed by a hot oven creates the signature contrast: tender beans underneath and a savory browned crust on top.

Keep the beans just covered with stock while they cook. If they dry out before becoming tender, add hot stock a little at a time.

Serving Suggestions

Bring the cassoulet to the table in its earthenware dish with crusty bread and a crisp green salad dressed with mustard vinaigrette.

A spoonful of creamy French cassoulet with beans, sausage, and duck confit.

Recipe Notes

Cassoulet can be assembled a day ahead and baked before serving. Refrigerate leftovers for up to 4 days and reheat gently.

Rustic French cassoulet with white beans, duck confit, pork sausage, and a golden crust.

French Cassoulet

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A hearty French casserole of creamy white beans, duck confit, pork sausage, and slow-cooked pork under a golden crust.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beans and Aromatics
  • 1 lb dried cannellini beans soaked overnight and drained
  • 1 large onion diced
  • 2 medium carrots diced
  • 4 cloves garlic minced
  • 1 leaf bay leaf
  • 1 tsp salt plus more to taste
Meats and Sauce
  • 1 lb pork shoulder cut into 1-inch cubes
  • 8 oz garlic pork sausage cut into pieces
  • 2 legs duck confit meat separated into large pieces
  • 2 cups chicken stock plus more as needed
  • 1 cup crushed tomatoes
  • 2 tbsp olive oil
Crust
  • 1/2 cup fresh breadcrumbs
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Dutch oven
  • Heavy skillet
  • Colander
  • Deep ovenproof casserole

Method
 

Simmer the Beans:
  1. Place the soaked beans, onion, carrots, garlic, bay leaf, and salt in a Dutch oven. Cover with fresh water and simmer for 45 to 60 minutes, until just tender.
  2. Drain the beans, reserving 2 cups of the cooking liquid. Remove the bay leaf.
Brown the Meats:
  1. Heat the olive oil in the Dutch oven. Brown the pork in batches, then brown the sausage. Add the crushed tomatoes and stock, scraping up browned bits.
  2. Return the beans and pork to the pot. Simmer gently for 30 minutes, adding reserved bean liquid as needed to keep everything moist.
Bake:
  1. Heat the oven to 375°F (190°C). Transfer the bean mixture to a deep casserole and nestle in the duck confit and sausage.
  2. Mix the breadcrumbs and parsley over the top. Bake for 35 to 45 minutes, until bubbling and deeply browned. Rest for 10 minutes before serving.

Nutrition

Calories: 760kcalCarbohydrates: 57gProtein: 43gFat: 38gSaturated Fat: 13gCholesterol: 145mgSodium: 1180mgFiber: 13gSugar: 7g

Notes

  • Do not overcook the beans before baking; they should still hold their shape.
  • A shallow crust forms best when the casserole is wide rather than very deep.

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