Classic Cassoulet with Toulouse Sausage, White Beans and Duck Confit

Classic Cassoulet with Toulouse Sausage, White Beans and Duck Confit

Recipes with Toulouse Sausage

This hearty cassoulet features the rich flavor of Toulouse sausage paired with creamy white beans and savory duck confit. This dish offers a taste of Southwestern France. It is perfect for a comforting and satisfying meal.

Prep Time

30 min

Cook Time

2 hr 30 min

Servings

4

Difficulty

Medium

Ingredients

  • 1 pound dried white beans, such as Great Northern or cannellini
  • 1/2 pound Toulouse sausage, cut into 1-inch pieces
  • 4 duck confit legs
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish

Steps

1

Soak the white beans in water overnight. Drain and rinse.

2

Preheat oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, heat olive oil over medium heat. Brown the Toulouse sausage, then remove and set aside.

3

In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute. Stir in crushed tomatoes, chicken broth, white wine, bay leaves, thyme, and black pepper. Bring to a simmer.

4

Add the drained white beans and browned sausage to the pot. Bury the duck confit legs in the bean mixture. Cover and bake in the preheated oven for 2 to 2.5 hours, or until the beans are tender and the duck is cooked through. Remove bay leaves before serving. Garnish with fresh parsley.

Tips

For a richer flavor, use homemade duck confit. Ensure the beans are fully submerged in liquid during cooking to prevent them from drying out.