Gascon Duck Cassoulet

Slow‑baked white‑bean casserole loaded with confit duck legs, garlicky sausage, pork belly, and a crusty breadcrumb lid.

Ingredients

• 2 confit duck legs
• 6 oz garlicky sausage, sliced
• 4 oz pork belly cubes
• 2 cups cooked cannellini beans
• 1 onion, 3 cloves garlic, minced
• 1 carrot, diced
• 2 cups chicken stock
• 1 tbsp tomato paste, 1 bay leaf, 1 tsp thyme
• 1 cup fresh breadcrumbs tossed with 2 tbsp duck fat
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Shred confit duck legs into large chunks; reserve fat.
3. - Slice garlicky sausage; cube pork belly.
4. - Dice onion; mince garlic; dice carrot.
5. - Rinse cooked cannellini beans; preheat oven to 325 °F.
6. - Toss breadcrumbs with 2 Tbsp duck fat for topping.
7. COOKING STEPS
8. 1. In oven-safe casserole, brown sausage and pork belly over medium 4 min; remove.
9. 2. In rendered fat sauté onion, carrot, garlic 3 min; stir tomato paste 1 min to darken.
10. 3. Return meats; add beans, bay leaf, thyme, and chicken stock just to cover; season lightly.
11. 4. Cover casserole; bake 1 hour at 325 °F so flavours marry.
12. 5. Uncover; scatter duck-fat breadcrumbs evenly. Raise oven to 375 °F; bake 30 min more until top forms golden crust.
13. 6. Serve cassoulet hot, letting guests break through crunchy layer to rich beans below.
14. (Active time ≈ 25 min | Total ≈ 2 hr)

Nutrition Facts