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Cassoulet is the epitome of French comfort food: rich, smoky, and deeply satisfying. This slow-cooked dish takes time and care to prepare, but the result is more than worth the effort. It’s a celebration of robust flavors, combining tender beans, savory meats, and flavorful duck confit into one unforgettable meal.
Originating in the South of France, cassoulet carries with it a sense of tradition and a story of regional pride. Its hearty, rustic nature makes it a perfect dish for family gatherings or special occasions when you want to serve something truly memorable. Each bite is a testament to the magic of slow cooking, where simple ingredients are transformed into an extraordinary culinary experience.
The Smoky Base
The smoky depth of cassoulet comes from the inclusion of smoked pork. Smoked pork leg and pork loin are excellent choices for this dish, but you can substitute them with other cuts, such as ham hocks or smoked ribs. The smoky flavor infuses the beans during cooking, creating a deliciously savory base for the dish. The slow cooking process ensures the dish reaches a perfect balance of smokiness, richness, and heartiness, making the cassoulet an unforgettable comfort food.
Sausages: A Must-Have
Sausages are another vital component of a great cassoulet. Choose high-quality, flavorful sausages (preferably garlicky or herbaceous ones) that can stand up to the richness of the other ingredients. Browning the sausages before adding them to the pot enhances their flavor and brings out their best qualities. The cassoulet does, indeed, have a lot of different meat cuts, but I promise, each and every one of them fills its purpose and adds a new dimension to the dish.
Perfectly Cooked Beans
The amount of duck or chicken stock you’ll need depends on the size of your pot. Make sure the stock generously covers the beans at the start of cooking. This ensures they absorb all the wonderful flavors from the meats and seasonings, becoming tender and rich in taste.
Speaking of tender beans, don’t forget to soak them overnight before cooking them. If you skip this step, you won’t get the soft and delicious beans your looking for.
The Luxurious Addition: Duck Leg Confit
Duck leg confit is another classic addition to cassoulet, bringing tender, rich meat and a layer of luxurious flavor. If you’re making it from scratch, don’t worry—it’s easier than it seems. You can learn how to make duck leg confit by following the video linked below. If you’re short on time, store-bought confit works perfectly as well. See the post below to learn how to make duck leg confit.
Cassoulet truly is a labor of love, but every bite proves it’s worth the effort. Serve this rich and smoky dish to friends or family, and watch as the hearty flavors bring warmth to the table. With its layers of tender beans, savory meats, and aromatic broth, cassoulet is more than just a meal; it’s an experience that lingers long after the last bite.
Cassoulet is the epitome of French comfort food: rich, smoky, and deeply satisfying. This slow-cooked dish takes time and care to prepare, but the result is more than worth the effort. It’s a celebration of robust flavors, combining tender beans, savory meats, and flavorful duck confit into one unforgettable meal.
Total Time:4 hours 45 minutes
Yield:6–8 portions 1x
Ingredients
Scale
400 g (14.5 oz) dried white beans, soaked overnight
1 kg (2.2 lbs) smoked pork leg
Duck or chicken stock, enough to generously cover the beans
1 carrot, halved
1 whole garlic bulb, halved
2 large onions
3 tbsp duck fat
1 ½ tsp salt
500 g (1 lb) smoked pork loin, cut into slices
300 g (⅔ lb) sausages
1 tbsp tomato paste
2–4 pieces duck leg confit
Instructions
Add the soaked beans and smoked pork leg to a large pot. Cover with duck or chicken stock, then add the carrot, garlic, and 1 onion cut in half. Add 2 tbsp of duck fat and salt. Simmer on low heat for 1 ½ hours or until the beans are cooked.
Cut the remaining onion in half and slice lengthwise. Sear the smoked pork loin and sausages in 1 tbsp of duck fat until browned on both sides. Set aside.
In the same pan, sauté the sliced onion until caramelized and golden. Add the tomato paste and fry for a few minutes, then deglaze the pan with some stock from the cooked beans.
Remove the vegetables from the cooked beans and cut the pork leg into chunks.
In an oven-safe pot, layer the meat, beans, and onions. Start with some meat, add a layer of beans, then onions. Repeat until all ingredients are added, ensuring the final layer is beans. Cover everything with stock from the beans.
Bake at 180°C (360°F) for 2 hours. If a crust forms, gently press it down into the liquid.
After 2 hours, place the duck leg confit on top of the beans. Increase the oven temperature to 200°C (400°F) and bake for 15–20 minutes or until the duck legs are golden brown.
Let the cassoulet cool slightly before serving. Enjoy!
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