Cooking Lucid
Cassoulet
A hearty home-style cassoulet with white beans, sausage, duck confit, and a golden breadcrumb crust. A simplified version of the Languedoc classic that still delivers big flavor.
Prep 30 min
Cook 2h 30m
Total 3h
Serves 8
Ingredients
Step 1 — Beans and aromatics
- 1 lb dried cannellini beans (soaked overnight)
- 1 onion (halved)
- 4 garlic cloves
- 2 bay leaves
- 4 sprigs fresh thyme
- 6 cups chicken stock
Step 2 — Meats
- 4 duck confit legs (or 4 chicken thighs)
- 1 lb Toulouse sausage (or garlic sausage, sliced)
- 4 oz bacon (diced)
- 1 cup breadcrumbs
- 2 tbsp parsley (chopped)
- Salt and black pepper
Instructions
- 1
Cook the beans
Drain soaked beans. Simmer with onion, garlic, bay leaves, thyme, and stock until tender but not falling apart, 1–1½ hours. Reserve 2 cups cooking liquid; discard aromatics.
- 2
Brown the meats
In a Dutch oven, cook bacon until crisp. Brown sausage slices and duck (or chicken) in the rendered fat. Layer beans, meats, and some cooking liquid in the pot. Bake covered at 325°F for 1 hour.
- 3
Crust and serve
Mix breadcrumbs with parsley and a drizzle of duck fat or olive oil. Press into the top of the cassoulet. Bake uncovered 30–40 minutes until the crust is deeply golden. Rest 10 minutes before serving.
Nutrition per serving: 580 cal · 36g protein · 42g carbs · 28g fat · 10g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
