Cassoulet
Haricots blancs mijotés au four avec confit de canard, porc et saucisse de Toulouse, sous une croûte dorée.
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Étapes
Cook the beans
Drain the soaked beans and put them in a large pot with the halved onion, carrot, 2 whole garlic cloves and the bouquet garni. Cover with fresh water by 5 cm. Simmer gently for about 1 hour, until just tender but still whole. Don't add salt yet; it can keep the skins tough. Drain, keeping the cooking liquid, and discard the vegetables and herbs.
Warm the duck and collect the fat
Put the duck legs skin side down in a large frying pan over low heat for 8–10 minutes, until the fat melts out. Set the legs aside and keep 3 tablespoons of the fat in the pan.
Brown the meats
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Make the flavour base
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Layer the cassoulet
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Bake and break the crust
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Rest and serve
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Cook the beans
Drain the soaked beans and put them in a large pot with the halved onion, carrot, 2 whole garlic cloves and the bouquet garni. Cover with fresh water by 5 cm. Simmer gently for about 1 hour, until just tender but still whole. Don't add salt yet; it can keep the skins tough. Drain, keeping the cooking liquid, and discard the vegetables and herbs.
Warm the duck and collect the fat
Put the duck legs skin side down in a large frying pan over low heat for 8–10 minutes, until the fat melts out. Set the legs aside and keep 3 tablespoons of the fat in the pan.
Brown the meats
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the flavour base
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Layer the cassoulet
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Bake and break the crust
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Rest and serve
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The Story Behind the Dish
Cassoulet takes its name from the cassole, the glazed clay pot it is baked in. It comes from Languedoc in south-west France, where beans, pork and duck were the everyday riches of farming families.
Three towns each claim the true version: Castelnaudary keeps it mostly pork, Carcassonne may add lamb or partridge, and Toulouse insists on its own sausage. All three agree it must be cooked slowly and shared at a big table.
⭐ Why It's Famous
It is one of France's most generous dishes: creamy beans soaked in the flavour of three kinds of meat, under a crisp golden crust.
💡 Fun Fact
Local legend says the first cassoulet was made in Castelnaudary during the Hundred Years' War, when the besieged townspeople pooled all their food into one giant stew.
Languedoc (Castelnaudary, Carcassonne and Toulouse)
43.32°N, 1.95°E
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