Traditional Cassoulet

A brown crust that cracks under the spoon, revealing meltingly soft, creamy beans. The duck confit falls off the bone, infused with the smoky aroma of pork belly and herbs.

• Prep time: 40 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1777
• Protein: 161 g
• Carbs: 56 g
• Fat: 100 g

Ingredients

• 800 g White bean ( dried, soaked overnight )
• 4 piece Duck confit leg ( whole )
• 4 piece Toulouse sausage ( whole )
• 300 g Semi-salted pork belly ( in large cubes )
• 2 piece Onion ( peeled )
• 2 piece Carrot ( in thick slices )
• 4 piece Garlic ( cloves, germ removed )
• 1 piece Bouquet garni
• 3 tbsp Duck fat
• 1 tsp Black peppercorns
• 200 g Pork rind ( blanched and cut into wide strips )

Instructions

1. Soaking and blanching

   Soak the white beans overnight in cold water. The next day, place them in a pot of cold water with the pork rind, bring to a boil and let boil for 5 minutes. Drain and set the rind aside separately.

2. Broth preparation

   In the clean pot, put the beans, the semi-salted pork belly cut into large pieces, the carrots, the onions and the bouquet garni. Cover with cold water, pepper generously and simmer for 1 hour. The beans should be tender but remain whole.

3. Browning the meats

   In a pan with a little duck fat, brown the Toulouse sausages and the preserved duck legs. The skin should be crispy and the sausages well colored. Set aside.

4. Assembling the dish

   Rub the baking dish with garlic. Line the bottom with the blanched pieces of pork rind. Add some of the beans. Arrange the meats (belly, sausages, duck), then cover with the rest of the beans. Pour the cooking broth to the top.

5. Slow cooking and crust

   Bake at 150°C. A skin will form on the surface. When it is brown, break it with the back of a spoon so that it is soaked in broth. Repeat the operation several times for 2 hours.

Chef's tips

• Tradition says you must break the crust seven times for a successful cassoulet.
• Only salt the broth at the end, as the salt pork and confit already provide plenty of salt.

Storage

Cassoulet is even better reheated the next day. Keep chilled and reheat gently in the oven with a splash of water if needed.