Chef John's Cassoulet

This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.

Rinse soaked beans and drain. Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a...


Ingredients

  • Beans and Cooking Liquid:
  • 1 pound Tarbais beans, or other white beans, soaked overnight
  • 3 quarts seasoned chicken stock or broth
  • 4 ounces pancetta, cut into 1/4-inch dice
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 6 sprigs thyme
  • 6 unpeeled garlic cloves, cut in half
  • Reserved bones from duck confit and pork, if available
  • Other Meat:
  • 12 ounces fresh pork shoulder or chop, cut into 2-inch pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds Toulouse sausages, or other garlic pork sausage
  • 2 duck leg confit
  • Veggies:
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/4 cup tomato paste
  • 3/4 cup white wine
  • 1 teaspoon salt
  • Crumb Topping:
  • 2 cups plain dry bread crumbs
  • 1/2 cup chopped Italian parsley, plus more for garnish
  • 2 tablespoons rendered duck fat
  • 2 tablespoons melted butter
  • 1/4 cup cooking liquid

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