Duck Confit Cassoulet

Name: Duck Confit Cassoulet
Cook time: 45 min
Total time: 45 min
Ingredients: 1 1/2 pounds dried Tarbais beans, soaked overnight and drained; 2 pounds duck legs, skin removed and reserved; 1/4 cup duck fat, melted; 4 cloves garlic, peeled and minced; 2 sprigs fresh thyme, chopped; 1 pound pork sausage, such as Toulouse, sliced; 1 pound pancetta, diced; 1 large onion, chopped; 2 carrots, peeled and chopped; 1 can 28-ounce whole tomatoes, drained and chopped; 1 cup chicken broth, warmed; 2 tablespoons all-purpose flour; 2 tablespoons breadcrumbs, grated; 2 tablespoons olive oil, for frying

45 min

The tender crunch of fried duck skin gives way to rich, unctuous confit, slow-cooked in its own fat with garlic and thyme, while the creamy, slow-cooked cassoulet binds the dish together with its tender white beans and deeply flavored broth. As the casserole bakes, the top layer of breadcrumbs becomes golden and crispy, adding a satisfying textural contrast to each bite. The dish is a masterclass in slow-cooked, comforting French cuisine, with each component carefully prepared to create a harmonious, satisfying whole.

Ingredients

1 1/2 pounds dried Tarbais beans, soaked overnight and drained
2 pounds duck legs, skin removed and reserved
1/4 cup duck fat, melted
4 cloves garlic, peeled and minced
2 sprigs fresh thyme, chopped
1 pound pork sausage, such as Toulouse, sliced
1 pound pancetta, diced
1 large onion, chopped
2 carrots, peeled and chopped
1 can 28-ounce whole tomatoes, drained and chopped
1 cup chicken broth, warmed
2 tablespoons all-purpose flour
2 tablespoons breadcrumbs, grated
2 tablespoons olive oil, for frying

Method

1Preheat the oven to 300°F, then season the duck legs with salt and black pepper, and sear them in hot duck fat until browned on all sides, about 5 minutes per side. Remove the duck from the pot, then reduce the heat to low and simmer the fat with the garlic and thyme for 10 minutes, infusing it with aroma.
2Add the soaked and drained Tarbais beans, pork sausage, pancetta, onion, and carrots to the pot, then cover and transfer it to the preheated oven, where the beans will cook slowly in the rich, meaty broth for about 2 hours, or until they are tender and the liquid has been absorbed.
3After 1 1/2 hours, stir in the chopped tomatoes, warmed chicken broth, and browned duck legs, then continue to cook, covered, until the duck is very tender and falls apart easily, about 30 minutes more.
4In a separate pan, warm the olive oil over medium heat, then fry the reserved duck skin until it is crispy and golden, about 5 minutes per side, and drain it on paper towels.
5To assemble the cassoulet, spread a layer of the cooked beans in the bottom of a large, oven-safe casserole dish, then arrange a layer of the duck confit and fried skin on top, and sprinkle with grated breadcrumbs and chopped fresh thyme.
6Dot the top of the casserole with the sliced pork sausage and diced pancetta, then cover it with foil and bake in the preheated oven for 25 minutes, before removing the foil and continuing to bake, uncovered, until the top is golden and the casserole is hot and bubbly, about 20 minutes more.
7Remove the casserole from the oven and let it cool for a few minutes before serving, garnished with additional fresh thyme and crusty bread on the side, if desired.