Cassoulet Oh Yeah Comfort
Dive into the ultimate French comfort food with "Cassoulet Oh Yeah Comfort," a hearty, slow-cooked masterpiece brimming with rich, savory flavors. This classic casserole brings together tender duck confit legs, smoky sausage, succulent pork shoulder, and crisp bacon, all nestled in a bed of creamy white beans simmered with aromatic vegetables, white wine, and earthy herbs. Topped with golden, crunchy breadcrumbs, this indulgent dish is baked to perfection, creating a luscious, soul-warming meal that's perfect for a cozy dinner or special gathering. Serve this rustic French favorite with fresh parsley and crusty bread for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 pieces duck confit legs
- 1 pound pork shoulder
- 12 ounces smoked sausage
- 8 ounces thick-cut bacon
- 2 cups dry white beans (such as cannellini or Great Northern)
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 pieces garlic cloves, minced
- 1 cup canned diced tomatoes
- 4 cups chicken broth
- 1 cup dry white wine
- 3 pieces thyme sprigs
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Rinse and soak the white beans in cold water overnight. Drain and set aside.
Preheat the oven to 325°F (165°C).
In a large oven-safe Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium heat.
Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Cut the pork shoulder into 2-inch chunks. Season with salt and black pepper. Brown the pork in the bacon fat, working in batches to avoid crowding the pot. Remove and set aside.
In the same pot, sauté the diced onion, carrots, and celery until softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute.
Deglaze the pot with white wine, scraping up any browned bits from the bottom.
Add the soaked beans, diced tomatoes, chicken broth, thyme sprigs, and bay leaf to the pot. Stir well.
Nestle the browned pork, cooked bacon, and duck confit legs into the bean mixture. Slice the smoked sausage into thick rounds and add them as well. Stir gently to combine.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 2 hours, stirring occasionally.
Remove the pot from the oven and increase the temperature to 375°F (190°C).
Sprinkle the breadcrumbs evenly over the cassoulet. Drizzle 1 tablespoon of olive oil over the top.
Return the pot to the oven, uncovered, and bake for an additional 30 minutes, or until the breadcrumbs are golden and crusty.
Remove the thyme sprigs and bay leaf. Let the cassoulet rest for 10 minutes before serving.
Garnish with chopped fresh parsley and serve with crusty bread or a simple green salad.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 7.7 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2472 mg | 53% | |
*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.
