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