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Authentic Cassoulet de Castelnaudary with Duck Confit and White Haricot Beans
The monumental pride of southwestern France: white Tarbais beans slowly baked in an earthenware dish with rich duck confit, garlic Toulouse sausage, and pork belly under a golden, crusty gratin.
Prep
30 min
Cook
150 min
Total
180 min
Oven
150Ā°C (130Ā°C vent.)
Ingredients
servings
6
- Dry white Tarbais or Great Northern beans, soaked overnight500 g
- Duck confit legs4 pc
- Fresh Toulouse or garlic pork sausages400 g
- Fresh pork belly with rind300 g
- Whole head of garlic, cloves crushed8 clove
- Yellow onion studded with 2 cloves1 pc
- Carrots, cut in chunks2 pc
- Bouquet garni (thyme, bay leaf, parsley)1 pc
- Coarse sea salt1 Ā½ tsp
- Freshly ground black pepperĀ½ tsp
Preparation Steps
1
Simmer soaked beans with pork belly, studded onion, carrots, and bouquet garni for 60 mins until just tender. Reserve rich cooking broth.
60 min timer
2
Brown Toulouse sausages and duck confit legs lightly in a skillet in a spoonful of duck fat. Cut sausages and cooked pork belly into pieces.
10 min timer
3
Rub cassole with garlic. Layer beans, meats, and remaining beans; pour broth just to cover. Bake at 150Ā°C for 2.5-3 hours, gently breaking the golden crust several times into the stew.
150 min timer
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Nutrition Facts
per servingCalories
680
Protein
48g
Carbohydrates
42g
Fat
36g
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
