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Cassoulet's ingredients

Duck Cassoulet

A rich and hearty duck cassoulet, packed with deep flavors from duck, beef, and aromatic vegetables, slow-cooked to perfection.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine French
Servings 6 people

Equipment

  • Dutch Oven
  • Wooden Spoon

Ingredients
  

For the Cassoulet

Proteins

  • 4 to 6 links duck sausage cut into 1-inch pieces
  • 2 duck legs preferably confit or roasted until tender
  • 1 to 1.5 pounds beef (or veal/duck) cubed

Beans

  • 1.5 to 2 cups dried white beans soaked overnight

Aromatic Vegetables

  • 1 large onion roughly chopped
  • 3 cloves garlic minced
  • 2 carrots peeled and cut into chunks
  • 2 stalks celery cut into 1-inch pieces

Tomatoes and Broth

  • 1 can (14.5 oz) diced tomatoes preferably fire-roasted
  • 4 cups low-sodium beef or duck stock or a combination of both

Herbs and Seasonings

  • 2 bay leaves
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • fresh parsley roughly chopped (reserve some for garnish)
  • to taste salt and freshly ground black pepper

Additional Ingredients

  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • A pinch red pepper flakes optional for heat

Instructions
 

  • Soak the beans overnight in plenty of water or use a quick-soak method.
  • Pat the cubed beef dry and prepare the duck sausage and duck legs.
  • Heat olive oil in a Dutch oven over medium-high heat.
  • Brown the beef on all sides, then remove and set aside.
  • Sauté the duck sausage pieces until golden, then remove and set aside.
  • Add onions, carrots, celery, and garlic to the pot. Sauté until softened.
  • Deglaze the pot with a small amount of stock, scraping up browned bits.
  • Stir in tomato paste and cook for 2 minutes.
  • Return browned meats to the pot along with beans and diced tomatoes.
  • Pour in stock, ensuring ingredients are covered. Add herbs and seasonings.
  • Bring to a simmer, cover, and transfer to a preheated oven at 325°F (165°C).
  • Cook for 2 to 3 hours, uncovering in the last 30 minutes if needed for crisping.
  • Remove bay leaves and thyme sprigs. Stir in fresh parsley.
  • Let rest for 10 minutes before serving with crusty bread.

Notes

This cassoulet focuses on the deep flavors of duck and beef, creating a luxurious and comforting dish.
Keyword cassoulet