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Traditional Cassoulet de Castelnaudary – White Bean, Duck & Pork Bake
The sacred culinary treasure of southwestern France: white Tarbais beans slow-baked with tender duck confit, garlic sausages, and pork belly beneath a golden crust.
Prep
25 min
Cook
90 min
Total
115 min
Ingredients
6servings
- White cannellini or Tarbais beans (cooked)500 g
- Duck confit legs or roasted poultry400 g
- Rustic pork sausages250 g
- Smoked bacon or pork belly150 g
- Yellow onion1 piece
- Carrot1 piece
- Garlic cloves4 clove
- Crushed tomatoes200 g
- Rich stock or bean liquid500 ml
- Fresh thyme and bay leaf4 g
- Salt
- Black pepper
Preparation Steps
1
Brown pork belly and sausages in a heavy pot for 6-7 minutes until golden. Transfer to a plate.
7 min timer
2
In the same pan, sauté onion, carrot, and garlic for 5 minutes. Stir in crushed tomatoes, thyme, bay leaf, and warm broth.
5 min timer
3
In a deep earthenware or cast-iron casserole, layer white beans with browned meats and duck legs. Pour over aromatic tomato broth.
5 min timer
4
Bake in the oven at 160°C (320°F) for 75-80 minutes, gently breaking the crust formed on top a couple of times to deepen flavor.
80 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
