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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 348.2
  • Total Fat: 15.8 g
  • Cholesterol: 48.0 mg
  • Sodium: 686.1 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 21.1 g

View full nutritional breakdown of Cassoulet calories by ingredient
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Loosely adapted from Gourmet magazine, March 2006 Loosely adapted from Gourmet magazine, March 2006
Number of Servings: 12


    1 lb dried white beans (preferably Great Northern)
    2 cups cold water
    2 cups beef broth
    1 tablespoon tomato paste
    2 cups chopped onion (3/4 lb)
    2 tablespoons finely chopped garlic
    1 cup chopped celery
    1 cup chopped, peeled carrot

    Boquet garni:
    1 (3-inch) piece celery top with leaves, cut into thirds
    3 fresh thyme sprigs
    1 Turkish or 1/2 California bay leaf
    1/4 tsp whole cloves
    3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
    1/4 teaspoon whole black peppercorns

    1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
    2 confit duck legs* (about 6 oz each, 12 oz total), skin and fat removed
    1 tablespoon olive oil, divided
    1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices
    1 1/2 teaspoons salt
    1/2 teaspoon black pepper
    1/2 cup panko (365 brand)


Soak and cook beans:
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander.

Transfer beans to a 6- to 8-quart pot and bring to a boil with water, broth, tomato paste, onion, 2 tablespoons garlic, chopped carrot, and celery. Put celery top (with leaves), thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.

Prepare duck and sausage while beans simmer:
Remove all skin and fat from duck legs and cut duck meat into small pieces. Transfer meat to a bowl. Add bones to bean pot.

Brown sausage in batches in 2 tsp olive oil in skillet, then transfer to bowl with duck meat.

Preheat oven to 350°F.

Remove beans from heat and stir in chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Assemble casserole:
Remove bouquet garni and duck bones from beans and discard, then stir in sausage, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.

Mix panko and 1 tsp olive oil, set aside.

Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Bake uncovered, in lower third of oven, until bubbling, about 1 hour. Sprinkle panko on the top during last 15 minutes of cooking.

Serving Size: Serves 12

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