🇫🇷 France recipe
Cassoulet
The ultimate rustic French casserole, cassoulet hails from the Languedoc region and is a magnificent slow-baked dish of creamy white beans layered with duck confit, Toulouse sausages, and pork. The crust is broken and stirred back in multiple times during baking, building layer upon layer of golden, crunchy goodness.
Prep30 mins + overnight soak
Cook3 hrs 45 mins
Serves8
Difficultyhard
Ingredients
- 500g dried white haricot beans (Tarbais or lingot), soaked overnight
- 4 duck confit legs
- 4 Toulouse sausages (or other coarse pork sausages)
- 250g pork belly, cut into large chunks
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 400g canned whole peeled tomatoes, crushed
- 1 litre chicken stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 100g duck fat (rendered from the confit)
- 60g coarse fresh breadcrumbs
- Salt and freshly ground black pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 450
- Protein
- 25 g
- Carbs
- 40 g
- Fat
- 20 g
