Learn to make this traditional French comfort food.
Breadcrumbs get sprinkled on top with a drizzle of duck fat, creating a glistening golden crust.
Although it takes some time to prepare and requires a few specialty ingredients, this dish is a triumph.
Simply Recipes / Sally Vargas
It was originally baked in an earthenware dish, a casserole, hence the name cassoulet.
The dish calls for duck confit, a time-honored way the French preserved duck before modern refrigeration.
There are many regional versions of cassoulet, the best ones coming from a home kitchen.
Simply Recipes / Sally Vargas
That gives you some license to improvise with ingredients you’re free to source.
For this recipe, soak the beans overnight.
I add a tablespoon of salt to the soaking water.
Simply Recipes / Sally Vargas
Some people believe that salting beans will make them tough.
The reason beans do not soften is usually because they are old.
Check the date on the packaging.
Simply Recipes / Sally Vargas
While I prefer to soak the beans overnight, a short soak is okay.
Turn off the heat and let them soak, covered, for 1 hour.
Drain the beans and rinse them under cold running water.
Simply Recipes / Sally Vargas
Simple Tip!
Some beans, such as flageolet, will need to cook longer than others.
You may want to allocate some extra time in the oven (Step 9) just in case.
Simply Recipes / Sally Vargas
A Tip for Cooking Beans
The soaked beans are partially cooked on the stovetop first.
The trick is toslowlybring them to a simmer and to cook them gently, stirring occasionally.
Dont let the water come to a hard boil to prevent the beans from bursting and losing their shape.
Simply Recipes / Sally Vargas
The beans will continue cooking in the oven, so they dont have to cook through here.
I likeDArtagnanandMaple Leaf Farms.
I opt for pulling the meat for easier eating.
Simply Recipes / Sally Vargas
Pork shoulder: This is the cut of pork that is traditionally used to make cassoulet.
For this recipe, I found a thick slice of pork shoulder with a bone in it.
Sausage: The traditional sausage to use here would be a pork sausage from Toulouse.
Simply Recipes / Sally Vargas
Sweet Italian pork sausage is a great choice available to us.
Brown the sausage, slice it into bite-sized pieces and cook it with the beans.
Its up to you.
Simply Recipes / Sally Vargas
Youre the boss in the kitchen!
After about 20 minutes in the oven, the top of the breadcrumbs becomes dry and a little toasty.
This process of pushing the breadcrumbs down and baking, for purists, is repeated seven times.
Simply Recipes / Sally Vargas
Honestly, after two or three times, I was quite happy with the result.
What To Serve with Cassoulet
Cassoulet is rich and stewy, with a fragrant meaty broth.
(We have anEasy Cassouletthats much quicker and perfect for a weeknight!)
Simply Recipes / Sally Vargas
Give yourself about 5 hours before you serve the cassoulet to cook, assemble, and bake.
To Store and Reheat
Leftovers will keep in the refrigerator for up to 5 days.
you might also freeze cassoulet in an airtight container for up to 3 months.
Simply Recipes / Sally Vargas
Fully defrost it in the refrigerator and reheat it as described above.
We Think Beans Are Cool Too!
Traditional Cassoulet
We recommend making this recipe over 2 days.
Simply Recipes / Sally Vargas
On the first day, soak the beans and defrost the duck confit (if purchased frozen).
On the second day, cook the components, and assemble and bake the cassoulet.
Don’t want to order duck confit?
Simply Recipes / Sally Vargas
You’ll need an 8-quart Dutch oven to make this.
Stir in 1 tablespoon salt and let it soak overnight or for at least 8 hours.
If its a cool day, it’s possible for you to leave the beans on your kitchen counter.
Simply Recipes / Sally Vargas
Otherwise, pop them in the fridge for soaking.
Drain the soaked beans in a colander set in the sink and rinse them under cold running water.
Add enough cold water to cover the beans by 1 inch.
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Set the pot over medium-low heat and slowly bring the beans to a simmer, covered with a lid.
Once it comes up to a simmer, cook for 30 minutes.
The beans will not be fully cooked at this point.
Simply Recipes / Sally Vargas
Set a colander over a large bowl and drain the beans and aromatics into it.
Do not discard the cooking liquid.
Set an oven rack to the center.
Simply Recipes / Sally Vargas
Pat the duck legs dry with a paper towel.
The duck should render enough fat, so you will not need to add any oil.
Brown them on both sides, about 10 minutes total.
Transfer them to a platter.
you could also pull the meat from the bones using your hands.
This will make them easier to eat.
Transfer it to the platter with the duck.
Season the pork with the remaining 1 teaspoon salt and black pepper.
With the tip of a paring knife, prick each sausage in a couple of places.
This will help them keep their shape as they cook.
Cook them until browned all over, turning them often, about 10 minutes total.
Transfer them to the platter.
Cut the sausage into 1-inch rounds.
Set the Dutch oven over medium heat.
Turn off the burner.
Into the Dutch oven, add a third of the beans and spread them out into an even layer.
Arrange the bacon and pork on top.
Cover with half of the remaining beans.
Arrange the duck and sausages on top and cover with a final layer of beans.
Pour in the reserved bean cooking liquid.
There should be enough liquid to just about cover the beans (the same level as the beans).
Add water if needed.
If you have leftover bean cooking liquid, reserve it in case the cassoulet needs more as it cooks.
Cover the Dutch oven with a lid and set it in the oven.
Bake for 1 hour and 30 minutes without opening the lid.
Take the Dutch oven out of the oven.
Remove a few of the beans, then bite into them.
(They should be quite close to done.
If not, continue baking until they are.)
If the beans look dry, add enough of the reserved bean cooking liquid to barely cover the beans.
Spread a layer of breadcrumbs over the cassoulet.
Pop the Dutch oven back into the oven, uncovered, for 20 minutes.
Bake it again, uncovered, for 15 minutes.
Raise the oven temperature to 350oF.
Drizzle the top with 2 tablespoons duck fat or olive oil.
Bake it again, uncovered, for 15 to 20 minutes, until the top is golden and glistening.
Sprinkle with parsley and serve.
Leftovers will keep in the refrigerator for up to 5 days.
you might also freeze cassoulet in an airtight container for up to 3 months.
