Cassoulet French Stew Made with Duck and Sausage
Indulge in the rich, comforting flavors of Cassoulet, a classic French stew that marries tender duck, savory sausages, and creamy white beans in a velvety tomato-infused broth. This hearty dish, slow-cooked to perfection and topped with golden, crispy breadcrumbs, is a true labor of love that's worth every moment of preparation. Featuring ingredients like garlic sausages, fresh thyme, and confit-style duck, this traditional recipe captures the rustic essence of French countryside cuisine. Perfect for special gatherings or a cozy weekend meal, serve this cassoulet with a crusty baguette to soak up every last drop of its deliciously complex sauce. Enjoy a taste of France in every bite!
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Recipe Information
Ingredients
- 4 pieces Duck legs (confit or fresh)
- 3 tablespoons Duck fat (or olive oil)
- 4 links French garlic sausage or Andouille sausage
- 2 cups Dried white beans (e.g., Cannellini or Great Northern)
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 pieces Celery stalks, diced
- 4 cloves Garlic, minced
- 1 cup Crushed tomatoes
- 6 cups Chicken stock
- 6 sprigs Thyme, fresh
- 2 tablespoons Parsley, fresh (chopped for garnish)
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Breadcrumbs
Instructions
Rinse the dried white beans and soak them in a large pot of cold water overnight or for at least 12 hours. Drain and set aside.
If using fresh duck legs, heat 2 tablespoons of duck fat in a large heavy-bottomed pot or Dutch oven over medium heat. Sear the duck legs skin-side down until browned and crispy, about 5-7 minutes per side. Remove and set aside. If using duck confit, skip this step.
Add the sausage links to the same pot and brown them evenly on all sides for 3-4 minutes. Remove and set aside with the duck.
In the same pot, add the remaining 1 tablespoon of duck fat and sauté the diced onions, carrots, and celery for 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes to the pot and cook for 2-3 minutes to reduce slightly.
Return the duck and sausages to the pot, followed by the soaked white beans.
Pour in the chicken stock, ensuring the contents are fully submerged. Add the thyme sprigs, bay leaves, salt, and black pepper.
Bring the pot to a simmer, then reduce the heat to low, cover, and cook gently for about 2 to 2.5 hours, stirring occasionally.
Preheat the oven to 375°F (190°C). Remove the thyme sprigs and bay leaves from the pot.
Sprinkle the breadcrumbs evenly over the top of the stew, transfer the pot to the oven, and bake uncovered for 30 minutes, or until the breadcrumbs are golden and crispy.
Remove the cassoulet from the oven and let it rest for 10 minutes before serving.
Garnish with freshly chopped parsley and serve with a crusty baguette for dipping.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 8.1 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
