Cassoulet with Duck Confit

Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.


Slideshow: More Bean Recipes


  • Active:
  • Total Time:
  • Servings: 8
  • Time(Other): plus 2 hr soaking and overnight resting

Related Video

More Videos
How to Make a Roasting Rack


  • 5 tablespoons extra-virgin olive oil
  • Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
  • 1 medium onion, cut into 1/2-inch dice
  • 1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained
  • 4 thyme sprigs
  • 2 quarts water
  • 1 quart chicken stock
  • 1 large head of garlic, separated into cloves and peeled
  • Kosher salt
  • 4 pieces of duck leg confit, trimmed of excess fat
  • 3/4 pound French garlic sausage, sliced crosswise 1/2 inch thick
  • 4 ounces lean slab bacon, cut into 1-inch cubes
  • 2 cups coarse fresh bread crumbs
  • 2 tablespoons chopped parsley

How to make this recipe

  1. In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.

  2. Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight.

  3. Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.

  4. In a skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve.

Make Ahead

The cassoulet can be prepared through Step 3 and refrigerated for up to 2 days. Rewarm before proceeding.

Suggested Pairing

Jossel's cassoulet brings to mind the south of France, which produces robust, spicy red wines that are good partners for this dish. Some of the region's best values are labeled Vin de Pays d'Oc.

Contributed By Photo © Cedric Angeles Published November 2008

494206 recipes/cassoulet-duck-confit 2013-12-06T23:15:44+00:00 Laurence Jossel fall|winter|stewing|dinner-party|french|beans-grains-and-legumes|casseroles-and-gratins|8|make-ahead november-2008,Laurence Jossel,Nopa,French food,cassoulet with duck confit,garlic sausage,bean recipe recipes,cassoulet-duck-confit 494206

Aggregate Rating value: 5

Review Count: 548

Worst Rating: 0

Best Rating: 5

Author Name: KBS1

Review Body: I followed this recipe as an experiment, with misgivings rising about the combination of thick pancetta AND duck confit AND garlic sausage (and a whole head of garlic) AND slab bacon.  Next time I went with the Kenji Lopez-Alt recipe--which is an inspired hack, using chicken thighs instead of duck, gelatine instead of bread crumbs, and isn't hard to make--loved the result...and put this in the recycling bin.  Not F&W's best.

Review Rating: 2

Date Published: 2016-11-23