Why Duck Cassoulet is the Ultimate Comfort Food
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- Опубликовано: 7 дек 2023
- This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat.
Ingredients for this recipe:
• 2 tablespoons olive oil or duck fat
• 1 pound pork belly, cut into 1” cubes
• 4 pork sausages
• 1 large peeled medium-diced yellow onion
• 1 large or 2 medium peeled medium-diced carrots
• 2 medium-diced ribs of celery
• 10 finely minced garlic cloves
• 1/3 cup quartered cherry tomatoes
• 1 cup dry white wine
• 6 cups chicken stock
• 4-5 parsley stems and leaves
• 8-0 fresh thyme sprigs
• 1 bay leaf
• 4 duck confit legs
• coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 30 minutes
Cook time: 4 hours 25 minutes
Procedures:
1. Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.
2. Add oil or duck fat to a large Dutch oven pot over medium-low heat.
3. Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.
4. Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.
5. Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.
6. Add the carrots and celery, and sauté over medium heat for 2 to 3 minutes.
7. Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds.
8. Next, stir in the tomatoes and cook for a further 1 minute.
9. Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.
10. Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.
11. Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.
12. Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.
13. Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.
14. Serve in the pot or separately in bowls. 
Хобби
Not all heroes wear capes, but, occasionally, they wear aprons! Awesome show chef!
Many thanks for the kind words.
I know it's not traditional by any measure, but I make a cassoulet with my thanksgiving leftovers every year. Turkey, usually some roasted pork, and some nice sausages. Great use of leftovers, and stays authentic to the origin of Cassoulet as a 'struggle meal' - made typically by poorer folk to stretch food made throughout the week!
Aloha. Brilliant idea!
Dude, this is the PERFECT recipe for me right now. I have Duck Confit in the freezer lol
Score!!
I have a recipe for this dish that takes 3 days. It was a challenge and an exercise in patience. I was in France at the time so it was easy to get duck confit and the right bottle of wine. Just as the dish was finished, we opened another bottle of wine 🍷 and had a lovely dinner on the patio. To die for, as some people say.
Nice!
We love French food but I have always avoided Cassoulet because I am not a white bean fan. You managed to make this look delicious and I can’t wait to try it 😋TFS!
While I love Great Northern Beans or Navy Beans, I found out that haricot beans, which is what every other place I've seen advertised to use for this, taste like giant white lima beans, and I hate lima beans. Then I found out I'm not that big on duck confit, greasier then I care for. I do plan on making it again just swapping out chicken thighs and great northern beans.
A big thing to remember about this and some other "big" French dishes (like Coq Au Vin), none of these were served at Versailles, they were all farmers food, so to be really traditional, just use whatever you have.
The best bean is Tarbais. They don't turn to mush or explode when cooked for a long time.
Great dish. Definitely going to try it.
Chef, this looks amazing. I know somebody I can get ducks from so I will most certainly cook this. Today I have been cooking down stock for a gumbo. I will cook it Sunday because it’s going to rain all day. Thank you!
I haven’t watched this video yet I just want to get this question out to you first,
What do you serve for your Christmas dinner? Now on to the video I do enjoy your videos and recipes they are the best! Blessings to you.
Aloha. Leg of lamb. Then shepherd’s pie with the leftovers.
We make a standing beef rib roast and herbed popovers every Christmas Eve and everyone picks their favorite side for me to make. We have glorious leftovers to share for days! 😋
I haven't done that dish for years... Well, you convinced me to make it again !
You crushed it chef, this looks amazing. I love a good cassoulet!
I had this many years ago a Brava Terrace in Sonoma county Calif. It was soooo... good. I'm a bit appalled by all the fat on the fat back, so I'll probably resort to bacon. Now I need to find a store with fresh duck. Thanks for the trip into my culinary past.
So satisfying to watch but
I can’t make that.
Good recipe
Ok, so what if I want to use northern beans from one of those big ass jars with the liquid? Do I use that liquid in place of the wine? I think they're 32 oz.
Great dish, but isn't it missing the crust of baked breadcrumbs on top?
No
No crust?
I absolutely love cassoulet but don’t like duck! So I just use chunky bacon. 😊
Who washes their cutting board mid cook? Does he know those onions are gonna get cooked with any “raw pork” juices they may come in contact with?
Could I use chicken?
Cassoulet always has duck in it. It's just called cassoulet.
Bay leaves, biggest con ever. Cook it without and I guarantee you’ll not notice the difference.
Are you suggesting that you can’t taste bay leaf? Do this simple experiment. Steam a pot of white rice with and without a single bay leaf. I guarantee you’ll notice a difference.