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French Cassoulet Recipe with Confit Duck
Another French classic: my cassoulet recipe! A simple white bean and bacon stew with confit duck... top notch French winter comfort food!
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 2 people
Calories per serving 916 kcal
Ingredients
- 2 confit duck legs
- 3,5 oz chunk smoked bacon (100 g), diced
- 10 oz dried white beans (300 g), soaked overnight
- ½ small onion
- 3 medium garlic cloves
- 2 sprigs fresh rosemary or dried rosemary
- 1 small fresh carrot
- 2 bay leaves
- 2 tbsp unsalted butter or goose fat
- 3 cups beef stock (720 ml)
- 1 tbsp tomato paste
- 1 clove
- pepper
- salt
Instructions
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Soak the beans in a generous amount of water overnight.
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Peel and chop the garlic, onion and carrot. Add them to a large casserole with the bay leaves, clove, rosemary and goose fat or butter. Then season with a dash of pepper and salt.
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Place the casserole over medium heat until hot. Gently fry the vegetables for 2 minutes. Add the bacon.
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Bake the ingredients for 2 minutes. Then drain the soaked beans. Add them to the casserole.
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Stir the ingredients well. Pour it all in a large baking dish. Add the tomato paste and the beef stock. The beans should be submerged.
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Place the dish in a preheated oven at 356°F (180°C) for 2 hours until almost tender. Add extra beef stock or water if necessary. Halfway through cooking time, stir the beans. Once the beans are cooked, add the duck legs to the bean stew (bury them under the hot beans) and put the dish back in the oven for another hour.
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Then check if the beans are smooth. Check the seasoning. Add extra pepper or salt to taste. Put the dish back in the hot oven if the beans need more cooking. Once the cassoulet is ready, scoop the beans onto deep plates. Top with a confit duck leg. Drizzle with the remaining juices in the baking dish. Sprinkle with parsley. Serve hot.
