As the leaves turn in the fall I think of this dish. It brings back warm cozy memories of my French grandmother’s kitchen. Named for the clay pot it’s cooked in, cassoulet is a peasant dish that is said to have originated in 16th century south-western France. Making it is a time commitment, but it can be made ahead, in fact that makes it even better.

Cassoulet with Duck Confit

Recipe details

Serves

4-6

Ingredients

For the Cassoulet

  • 2 tablespoons kosher salt
  • 1 pound cannellini beans
  • 3 to 5 tablespoons canola oil
  • 1 pound sausage such as Bockwurst and Bratwurst, sliced thick
  • 2 pounds pork shoulder, cut into large cubes
  • Salt
  • Freshly ground black pepper
  • 1 large onion, cut into small dice
  • 2 medium carrots, cut into small diced
  • 3 large cloves of garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup white wine
  • 2 celery ribs
  • 2 bay leaves
  • 4 sprigs thyme
  • 4 ounces salt pork, rinsed
  • 5 cups chicken stock
  • 1 (14 ounce) can diced tomatoes
  • 2 to 4 confit duck legs
  • 4 slices of white sandwich bread, crust removed
  • 1 cup chopped curly parsley

Method

To Make the Cassoulet

  1. Dissolve the salt in 6 quarts of cold water. Add the beans and soak overnight or for 24 hours. Drain and rinse well.
  2. Preheat the oven to 300°F.
  3. Heat 2 tablespoons of the oil in a large Dutch oven or pot over medium-high heat. Add the sausage pieces without crowding and cook until browned on both sides, about 4 minutes. Using a slotted spoon, remove them from the pan to a baking sheet and set aside. Repeat with the remaining sausage.
  4. Season the pork shoulder pieces generously with salt and pepper. Heat 2 tablespoons oil in a second sauté pan over medium-high heat. Arrange the pork in a single layer without crowding and cook, turning, until golden-brown on all sides, about 5 minutes. Remove the pork from the pan and set on the baking sheet with the sausage, set aside. Repeat with the remaining pork.
  5. To the same pan add the onion and carrots and cook, stirring, until the onions are translucent and softened. Add the garlic and tomato paste and cook, stirring until fragrant and the tomato paste is cooked through, another 1 to 2 minutes. Add the white wine and cook until the wine has almost evaporated. Add the tomatoes. Tuck the bay leaf and thyme in between the 2 celery stalks and tie the package together with butcher’s twine to make the bouquet garni and add it to the pot. Add piece of salt pork. Add the soaked beans and lastly add the pork and sausages over the top. Pour over the stock, if more is needed to cover the meat, add a little water. Increase the heat to high and bring the pot to a boil, cover and transfer to the oven; cook for about 2 hours.
  6. Remove the bouquet garni and discard. Slice the salt pork into thin slices or cut into dice and return it to the beans. Season with salt and pepper and arrange the duck legs on top. Return the pot, uncovered, to the oven and bake uncovered for another 30 minutes.
  7. Meanwhile, cut the crust from the bread and tear it into pieces; add it to the bowl of a food processor and process until coarse crumbs. Add the parsley leaves and a pinch of salt and pulse again until both the bread and parsley are fine crumbs tinged with green from the parsley. Add a bit of olive oil to moisten. Season with salt and pepper.
  8. Sprinkle the breadcrumbs over the cassoulet and return it to the oven to cook until the breadcrumbs are crunchy on top, about another 30 minutes. Allow the cassoulet to rest for at least 30 minutes to an hour before serving.