This traditional French Cassoulet Recipe is a hearty, delicious, meaty stew filled with duck, pork, sausage, and beans slowly cooked in a rich and flavorful tomato broth. Perfect with a loaf of crusty bread.
Key Ingredients: – Meats: Can vary, most frequently used are pork sausages, pork (skin, belly, or shoulder), mutton, goose, duck or partridge – Dried White Bean – Vegetables and Aromatics: Onion, garlic, carrot, tomatoes, and tomato paste. – Bouquet Garni – Broth or Stock – Duck Fat Swipe up for the full list!
On Day 2, preheat the oven to 200°F. Drain and rinse the beans. In a large pot, melt duck fat and olive oil together. Bake duck legs in a baking dish, covered in heated oil and duck fat, for 4-5 hours at 200°F, basting every hour. Once done, cool to room temperature, remove from fat, and refrigerate overnight. Keep some reserved duck fat in a separate container in the fridge.
In a large pot you will prepare the broth with a variety of ingredients. Bring to a boil, skimming off any scum that rises. Simmer over low heat until beans are tender. Remove pork belly and place on a clean cutting board.
To complete the dish, brown sausages in reserved duck fat until charred, then chop them along with the pork belly into large pieces. In another oven-safe pot, layer the meat at the bottom, followed by drained beans. Strain the broth from the first pot and pour enough to barely cover the beans. Preheat the oven to 325°F.