Cassoulet
A deeply savory slow-baked cassoulet where melting duck confit, braised pork, and herb-scented white beans form a golden, crackling crust — comfort with layers of rustic French technique.
1 ½ lb dried cannellini beans, soaked in cold water overnight
6 duck legs, skin on
3 tbsp coarse salt
2 tsp black pepper, freshly ground
1 ½ cup duck fat
2 lb pork shoulder, cut into 1 1/2-inch cubes
8 oz pork belly, cut into 1/2-inch pieces
6 clove garlic, crushed
2 medium yellow onion, finely chopped
2 carrot, peeled and diced
2 stalk celery stalk, diced
2 tbsp tomato paste
1 cup dry white wine
6 cup chicken stock
1 lb kielbasa sausage, cut into 1/2-inch slices
4 sprig fresh thyme
2 bay leaf
¼ cup parsley, chopped
1 cup breadcrumbs, fresh or panko
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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