Classic French Cassoulet

Follow our step-by-step guide on how to make Classic French Cassoulet.

1. Step 1

   To create a delicious and hearty cassoulet, start by pouring chicken stock into a large pot.

2. Step 2

   Add in the pancetta, duck confit bones, and drained beans.

3. Step 3

   For a burst of flavor, make a bouquet garni by tying together bay leaves, peppercorns, thyme sprigs, and halved garlic cloves in a small square of cheesecloth.

4. Step 4

   Toss this aromatic bundle into the pot.

5. Step 5

   Give everything a good stir and bring the mixture to a simmer over high heat, skimming off any foam that forms if you like.

6. Step 6

   Once it’s simmering, reduce the heat to low and let it cook gently until the beans are almost tender, which should take about 30 to 45 minutes.

7. Step 7

   While the beans are bubbling away, season your pork pieces with a sprinkle of salt and pepper.

8. Step 8

   Heat some oil in a skillet over medium-high heat, then add the pork and brown it for about 3 to 5 minutes.

9. Step 9

   Once browned, transfer the pork to a bowl and set it aside.

10. Step 10

    In the same skillet, toss in the sausage and cook until it’s nicely browned on all sides, which should take around 3 to 4 minutes.

11. Step 11

    Cut the sausages in half and add them to the bowl with the pork.

12. Step 12

    Next, remove the fat and skin from the duck confit and add the meaty bits to the skillet.

13. Step 13

    Cook over medium heat until the fat is rendered, about 3 minutes.

14. Step 14

    Transfer the rendered fat and browned pieces to a mixing bowl, then mix in melted butter, bread crumbs, and chopped parsley until it resembles damp sand.

15. Step 15

    To moisten the mixture, add 1/4 to 1/2 cup of the bean cooking liquid.

16. Step 16

    Now, let’s get the oven ready by preheating it to 350°F (175°C).

17. Step 17

    In the same skillet, add chopped onion, carrot, and celery along with a pinch of salt.

18. Step 18

    Cook over medium heat, stirring occasionally, until the onion turns translucent and the mixture is golden, which should take about 5 to 7 minutes.

19. Step 19

    Stir in some tomato paste and let it caramelize for about 3 to 4 minutes.

20. Step 20

    Pour in white wine and let it cook until most of the liquid evaporates, around 5 to 6 minutes, then remove from heat.

21. Step 21

    Once the beans are ready, drain them over a large bowl to keep the cooking liquid, discarding the bones and bouquet garni.

22. Step 22

    Place the drained beans in a large shallow baking dish or a cast iron skillet.

23. Step 23

    Stir in the cooked vegetables and about 1 cup of the reserved cooking liquid.

24. Step 24

    Add the pork pieces, distributing them evenly among the beans, then top with shredded duck confit and nestle the sausage halves into the mixture.

25. Step 25

    Ladle the cooking liquid into the baking dish until the beans are nearly submerged.

26. Step 26

    Spread the bread crumb mixture evenly over the top without pressing it down.

27. Step 27

    For a beautiful crust, use your fingertips to create gentle indentations on the crumb surface.

28. Step 28

    Bake your cassoulet in the preheated oven until most of the liquid is absorbed, which will take about 2 hours.

29. Step 29

    When it’s done, remove it from the oven and create a small well in the center of the crust.

30. Step 30

    Ladle about 1/2 cup of cooking liquid into this well to rehydrate the mixture.

31. Step 31

    Gently poke into the cassoulet with a fork to ensure the liquid is evenly distributed without disturbing the crust.

32. Step 32

    Continue baking until the surface is crispy and caramelized, the meat is fork-tender, and the beans are creamy, which should take an additional 30 to 45 minutes.

33. Step 33

    When it’s ready, serve your cassoulet in large bowls, adding a spoonful or two of hot cooking liquid on top, and finish with a sprinkle of fresh chopped parsley.

34. Step 34

    Enjoy this comforting dish that’s perfect for sharing with family and friends!.