Cassoulet
PrintCassoulet
Cassoulet is a traditional slow-cooked French casserole made with tender white beans, savory sausages, duck, and pork. Its rich, meaty flavors and hearty texture make it a comforting and satisfying meal for any occasion.
- Total Time: 4 h
- Yield: 6 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 500 g dried white beans
- 2 duck legs
- 200 g pork belly, cut into cubes
- 4 sausages
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 tomatoes, chopped
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1 liter chicken broth
- Salt and pepper
- Bread crumbs for topping
Instructions
- Soak the white beans in water overnight. Drain and set aside.
- In a large pot, brown the duck legs and pork belly over medium heat. Remove and set aside.
- Add onions, garlic, and carrots to the pot. Cook until softened.
- Add the soaked beans, tomatoes, and bouquet garni. Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for 1 hour.
- Add the browned duck legs, pork belly, and sausages to the pot. Simmer for another 1.5 hours, until beans are tender.
- Preheat the oven to 180°C (350°F).
- Transfer the cassoulet to a baking dish. Top with bread crumbs.
- Bake for 30 minutes, until the top is golden brown and crispy.
- Let cool slightly before serving. Enjoy!
