An emblematic stew of French South Ccitano (Languedoc), cassoulet takes its name from the clay pot (cassole) in which it is cooked, with centuries of tradition and variants depending on the city of origin.
Mediterranean
cassoulet
Traditional French bean cassoulet with duck confit, authentic step-by-step recipe.
- France
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 620 kcal
- Protein 36 g
- Carbohydrates 42 g
- Fat 34 g
Story behind the dish
Preparation
Cassoulet is a preparation from France with medium difficulty. Reserve about 210 minutes in total (30 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of dried white beans.
- Have ready: 300 g of Toulouse sausage.
- Have ready: 300 g of pork belly.
- Have ready: 4 duck confit thighs.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the beans the night before
Soak the beans the night before. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook the beans with bay leaf
Cook the beans with bay leaf, onion and carrot in plenty of water for 1 hour until tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Brown the bacon and sausage in a separate saucepan.
Brown the bacon and sausage in a separate saucepan, remove and set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté garlic and tomato in the resulting fat
Sauté garlic and tomato in the resulting fat, add the cooked beans and their broth, the bacon, the sausage and the duck confit. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Pour everything into a clay pot
Pour everything into a clay pot, cover with breadcrumbs and bake at 150°C for 1.5-2 hours, breaking the crust that forms and allowing it to form again 2-3 times during cooking. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Serve very hot directly from the clay pot.
Serve very hot directly from the clay pot. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Breaking and letting the breadcrumb crust reform several times during baking is the classic technique that gives depth of flavor.
- It is a dish that improves prepared a day in advance and reheated.
Variations
- Cassoulet de Castelnaudary (with only pork, without duck).
- Toulouse version (with added lamb).
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