Classic French Duck Cassoulet (Print Version)

# Ingredients:

→ Main Components

01 - 1 pound dried great Northern beans
02 - 1 pound pork belly, diced into 1-inch pieces
03 - 4 whole pork sausages
04 - 4 duck confit legs

→ Vegetables & Aromatics

05 - 1 large yellow onion, peeled and cut into medium dice
06 - 1 large carrot (or 2 medium), peeled and cut into medium dice
07 - 2 celery ribs, cut into medium dice
08 - 10 garlic cloves, finely minced
09 - 1/3 cup cherry tomatoes, quartered

→ Liquids & Fats

10 - 2 tablespoons olive oil or duck fat
11 - 1 cup dry white wine
12 - 6 cups chicken stock

→ Herbs & Seasonings

13 - 4 to 5 fresh parsley sprigs with stems and leaves
14 - 8 to 10 fresh thyme sprigs
15 - 1 bay leaf
16 - Coarse salt and freshly cracked black pepper to taste

# Instructions:

01 - Place your beans in a large container and cover them with cold water, making sure there's at least 4 to 6 inches of water above the beans. Cover the container and let them soak anywhere from 12 to 24 hours, or just leave them overnight on your counter.
02 - Heat your olive oil or duck fat in a large Dutch oven over medium-low heat. Add the cubed pork belly and let it cook for about 12 to 15 minutes, stirring occasionally, until it's lightly golden and has released some of its fat. Transfer the pork to a plate and set it aside.
03 - Increase the heat to medium and place the sausages in the same pot. Sear them for 3 to 4 minutes on each side until they develop a nice brown color. Don't worry about cooking them all the way through at this point. Remove them and set aside with the pork.
04 - Add the diced onions to the pot and reduce the heat to low-medium. Let them cook slowly for 25 to 30 minutes, stirring every 5 to 7 minutes, until they're deeply browned and caramelized. This step builds incredible flavor, so don't rush it.
05 - Toss in the carrots and celery, then sauté everything over medium heat for 2 to 3 minutes until the vegetables start to soften slightly.
06 - Stir in your minced garlic and cook just until it becomes wonderfully fragrant, about 30 to 45 seconds. Then add the quartered tomatoes and cook for another minute.
07 - Pour in the white wine and let it bubble away, scraping up any browned bits from the bottom of the pot. Cook until most of the wine has reduced and been absorbed by the vegetables. It's fine if a few tablespoons remain.
08 - Drain your soaked beans and add them to the pot along with the browned pork belly, chicken stock, parsley, thyme, bay leaf, salt, and pepper. Bring everything to a boil over high heat, then cover the pot, reduce to low heat, and let it simmer gently for 1 hour or until the beans are just tender.
09 - Remove the lid and nestle the sausages and duck confit legs into the bean mixture, pressing them down slightly so they're partially submerged rather than sitting on top. Place the pot on a rack in the lower third of your oven and bake uncovered at 375°F for 1½ to 2 hours.
10 - Bring the pot straight to the table for a rustic presentation, or ladle generous portions into individual bowls for serving.

# Notes:

01 - This cassoulet is best enjoyed fresh from the oven, but you can keep it warm over very low heat for up to an hour before serving.
02 - Store leftovers covered in the refrigerator for 4 to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
03 - To reheat, place the desired amount in an oven-safe pot with ½ to ¾ cup chicken stock and warm at 375°F for 30 to 40 minutes.
04 - Don't substitute canned beans in this recipe—dried beans are essential for the proper texture and flavor.
05 - For a traditional touch, sprinkle 1 cup of panko breadcrumbs tossed with 1 tablespoon olive oil over the top before baking.
06 - An 8-quart enameled cast iron Dutch oven works perfectly for this recipe.
07 - If you can't soak beans overnight, cover them with boiling water and let them sit for 1 hour as a quick alternative.
08 - As the cassoulet bakes, a flavorful crust (fond) will form on top. If it develops quickly, gently fold it back into the mixture every 30 minutes to incorporate those rich umami flavors throughout.

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