Traditional Cassoulet


Cassoulet is a hearty, slow cooked dish of beans and meat. It’s a project that is worth your time. The recipe calls for 5 – 6 duck legs. Duck confit normally comes in a large can with 5 or 6 legs, depending on size.


  • 2 cups dried white beans (14oz, 400gr), lingots, cannellini, Great Northern
  • 1 whole onion, halved, studded with 2 whole cloves
  • 3oz (90gr) bacon, chopped
  • 2oz (60gr) dry-cured ham, such as Bayonne, Prosciutto, chopped
  • 2 medium leeks, thinly slice, white and green
  • 5 bay leaves
  • 1 bouquet garni
  • 2 tbs duck fat
  • 3 cups (24oz, 750ml) chicken broth
  • 2 cups (16oz, 500ml) water
  • 56 duck legs, confit
  • 6 (20oz, 600gr) thick pork sausages
  • 1 cup peeled, chopped tomatoes
  • 10 cloves garlic, crushed


  • Instant Pot:
  • Put 1 tbs fat, bacon, ham, chopped onion, leeks, 1 clove garlic in the Instant Pot.
  • Set it to Sauté for 4 minutes, stirring occasionally.
  • Add broth, water, and stir well to scrape up any cooked-on bits.
  • Add beans and stir.
  • Add studded onion halves, bay leaves, bouquet garni, put the lid on, and set the Instant Pot to Pressure, (high pressure) for 40 minutes.
  • Let release naturally.
  • Discard bay leaves, studded onion, bouquet garni.
  • Cook top:
  • Soak beans for four hours or overnight. Drain.
  • Sauté bacon, ham, chopped onion, leeks in fat until bacon is cooked.
  • Add garlic and sauté briefly.
  • Add broth, and stir well to scrape up any cooked-on bits.
  • Add beans, studded onion halves, bay leaves, bouquet garni, and enough additional water (if needed) to cover the beans by 2 – 3 inches.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer until beans are tender, 1 1/2 – 2 hours.
  • When done discard bay leaves. bouquet garni, studded onion.
  • Combine the remaining 9 cloves garlic and the tomatoes.
  • Wipe the fat off of the duck legs.
  • Heat remaining t tbs duck fat in a large skillet.
  • Add the sausages and brown them, 7 – 8 minutes. Do not cook completely.
  • Assembling the Cassoulet
  • Put a layer of the beans in the bottom of a heavy pot.
  • Arrange the sausages on the beans
  • Add another layer of beans
  • Layer the tomatoes on the beans.
  • Lay the duck legs on the tomatoes.
  • Top with remaining beans.
  • Add enough bean liquid / chicken broth / water to almost cover the beans.
  • Bake, uncovered, at 350F (175C) until you see the top bubbling, about an hour.
  • Reduce the heat to 250F (125C) and continue baking for 3 hours.
  • When the top gets dry and crusty, take the back of a spoon and push it gently into the liquid.
  • If it starts to dry out, add more liquid.


The duck confit comes packed in duck fat – which is great for frying potatoes and keeps a long time (several weeks) in the fridge. Wipe most of it off the duck legs before putting them in the cassoulet.


Keywords: cassoulet, white beans, duck confit

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