A classic French slow-braised cassoulet of haricot beans, pork belly, Toulouse sausages, smoked bacon, and confit duck legs, finished with a golden herbed breadcrumb crust.
480g
3,000ml
2piece
4clove
300g
1tbsp
1tsp
5piece
2piece
2piece
200g
2tbsp
1tsp
150ml
400g
1,000ml
1piece
20g
120g
3piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 480g | — | — | |
| 2 | | 3,000ml | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 4clove | — | — | |
| 5 | | 300g | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 5piece | — | — | |
| 9 | | 2piece | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 200g | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 150ml | — | — | |
| 15 | | 400g | — | — | |
| 16 | | 1,000ml | — | — | |
| 17 | | 1piece | — | — | |
| 18 | 1tsp | — | — | ||
| 19 | | 20g | — | — | |
| 20 | | 120g | — | — | |
| 21 | | 3piece | — | — |
Tip the dried haricot beans into a large bowl.
Dried haricot beans · 480 g
Pour enough cold water over the beans to cover them by at least 5 cm.
Cold water · 1,500 mlLeave the beans to soak at room temperature for at least 8 hours or overnight.
Drain the soaked haricot beans through a colander and discard the soaking water.
Pour enough cold water into the saucepan to cover the beans by at least 5 cm.
Cold water · 1,500 ml
Bring the beans and water to a rolling boil over high heat.
Boil the beans hard for 10 minutes, skimming any foam, then lower the heat and simmer for 40–50 minutes until they are nearly tender.
Drain the parboiled beans through a colander and set aside.
Tip the drained parboiled beans into a large bowl and set aside until needed.
Heat the oven to 160 °C.
Peel the onions on the chopping board.
Yellow onion · 2 piece
Dice the peeled onions into roughly 1 cm pieces.
Move the diced onions to a large bowl to clear the board.
Crush and peel the garlic cloves on the chopping board.
Garlic clove · 4 cloveThinly slice the peeled garlic cloves.
Move the sliced garlic to a small bowl to clear the board.
Cut the pork belly into roughly 4 cm chunks on the chopping board.
Pork belly · 300 gPour the olive oil into a large heavy-based pot.
Light olive oil · 1 tbsp
Set the pot over high heat and warm the oil until it is shimmering.
Add the pork belly chunks to the pot with the heated oil.
Season the pork belly chunks with black pepper directly in the pot.
Ground black pepper · 0.5 tspSear the pork belly chunks, turning them with tongs, until well browned on all sides.
Lift the seared pork belly out of the pot onto a plate and set aside.
Cut each Toulouse sausage in half on the chopping board.
Toulouse sausages · 5 pieceAdd the halved Toulouse sausages to the same pot.
Sear the sausage halves, turning with tongs, until golden brown on both cut sides.
Transfer the seared sausages to a second plate and set aside.
Rinse the carrots under cold running water.
Carrots · 2 piecePeel the rinsed carrots on the chopping board.
Dice the peeled carrots into roughly 1 cm pieces.
Move the diced carrots to a medium bowl to clear the board.
Rinse the celery sticks under cold running water.
Celery sticks · 2 pieceLift the rinsed celery sticks from the colander onto the chopping board.
Dice the rinsed celery sticks into roughly 1 cm pieces on the chopping board.
Move the diced celery to a small bowl to clear the board.
Add the smoked streaky bacon lardons to the pot over medium heat.
Smoked streaky bacon lardons · 200 gSauté the lardons, stirring occasionally, until the fat has rendered and they are beginning to colour.
Add the diced onions to the pot with the rendered bacon lardons.
Add the diced carrots to the pot.
Sauté the vegetables and lardons together, stirring regularly, until the onion is soft and translucent and the carrots have begun to soften.
Add the sliced garlic to the softened vegetable base.
Stir and sauté for 1 minute until the garlic is fragrant.
Add the tomato purée to the pot.
Tomato purée · 2 tbspAdd the smoked paprika to the pot.
Smoked paprika · 1 tspStir the tomato purée and paprika into the vegetables until evenly combined.
Cook the paste, stirring constantly, for 2 minutes until it darkens slightly and smells sweet and smoky.
Pour the dry white wine into the pot and stir to lift any caramelised bits from the base.
Dry white wine · 150 mlLet the wine bubble and reduce by roughly half, stirring occasionally.
Tip in the tinned chopped tomatoes.
Tinned chopped tomatoes · 400 gPour in the chicken stock.
Chicken stock · 1,000 mlTuck the bouquet garni into the pot.
Bouquet garni · 1 pieceStir everything together to combine.
Add the parboiled beans to the braising liquid.
Nestle the seared pork belly pieces back into the pot.
Add the seared sausages back into the pot, pushing them down into the liquid.
Scatter the flaky sea salt over the mixture.
Add black pepper generously over the pot.
Ground black pepper · 0.5 tspStir gently to distribute the seasoning without breaking up the beans.
Bring the cassoulet to a boil over high heat.
Place the lid firmly on the pot.
Transfer the covered pot to the oven. The pot must be ovenproof, handle and lid included.
Braise in the oven for 90 minutes until the beans are completely tender and the meat is beginning to fall apart.
Finely chop the flat-leaf parsley on the chopping board.
Flat-leaf parsley · 20 gTip the fresh breadcrumbs into a medium bowl.
Fresh breadcrumbs · 120 gAdd the chopped parsley to the breadcrumbs.
Stir the breadcrumbs and parsley together until evenly combined.
Using oven gloves, carefully remove the pot from the oven and set it on the kitchen counter.
Nestle the confit duck legs into the cassoulet, pressing them gently into the beans.
Confit duck legs · 3 pieceScatter the herbed breadcrumb mixture evenly over the entire surface of the cassoulet.
Return the uncovered pot to the oven.
Bake for 33 minutes until the breadcrumb crust is deep golden and crisp.
Using oven gloves, remove the pot from the oven.
Leave the cassoulet to rest uncovered for 10 minutes so the juices settle and the crust firms up.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 480 g | | Tip the dried haricot beans into a large bowl.⏱ 1 minResultDried haricot beans |
| 2 | 1,500 ml | | Pour enough cold water over the beans to cover them by at least 5 cm.⏱ 1 minResultDried haricot beans and cold water |
| 3 | — | | Leave the beans to soak at room temperature for at least 8 hours or overnight.⏱ 8 hrResultSoaked haricot beans |
| 4 | Soaked haricot beansstep 3 | | Drain the soaked haricot beans through a colander and discard the soaking water.⏱ 1 minResultDrained beans |
| 5 | Drained beansstep 4 | | Tip the drained beans into a large saucepan.⏱ 1 minResultDrained beans |
| 6 | 1,500 ml | | Pour enough cold water into the saucepan to cover the beans by at least 5 cm.⏱ 1 minResultDrained beans and cold water |
| 7 | — | | Bring the beans and water to a rolling boil over high heat.⏱ 8 minResultFast-boiled beans |
| 8 | — | | Boil the beans hard for 10 minutes, skimming any foam, then lower the heat and simmer for 40–50 minutes until they are nearly tender.⏱ 50 minResultParboiled beans |
| 9 | Parboiled beansstep 8 | | Drain the parboiled beans through a colander and set aside.⏱ 1 minResultDrained parboiled beans |
| 10 | Drained parboiled beansstep 9 | | Tip the drained parboiled beans into a large bowl and set aside until needed.⏱ 15sResultDrained parboiled beansused in step 55 |
| 11 | — | | Heat the oven to 160 °C.⏱ 15 min |
| 12 | 2 piece | | Peel the onions on the chopping board.⏱ 30sResultPeeled yellow onion |
| 13 | Peeled yellow onionstep 12 | | Dice the peeled onions into roughly 1 cm pieces.⏱ 3 minResultDiced onion |
| 14 | Diced onionstep 13 | | Move the diced onions to a large bowl to clear the board.⏱ 10sResultDiced onionused in step 39 |
| 15 | 4 clove | | Crush and peel the garlic cloves on the chopping board.⏱ 30sResultPeeled garlic cloves |
| 16 | Peeled garlic clovesstep 15 | | Thinly slice the peeled garlic cloves.⏱ 2 minResultSliced garlic |
| 17 | Sliced garlicstep 16 | | Move the sliced garlic to a small bowl to clear the board.⏱ 10sResultSliced garlicused in step 43 |
| 18 | 300 g | | Cut the pork belly into roughly 4 cm chunks on the chopping board.⏱ 3 minResult4 cm pork belly chunksused in step 21 |
| 19 | 1 tbsp | | Pour the olive oil into a large heavy-based pot.⏱ 10sResultLight olive oil |
| 20 | — | | Set the pot over high heat and warm the oil until it is shimmering.⏱ 2 minResultShimmering olive oil |
| 21 | 4 cm pork belly chunksstep 18 | | Add the pork belly chunks to the pot with the heated oil.⏱ 15sResult4 cm pork belly chunks and shimmering olive oil |
| 22 | 0.5 tsp | | Season the pork belly chunks with black pepper directly in the pot.⏱ 1 minResult4 cm pork belly chunks and shimmering olive oil and ground black pepper |
| 23 | — | | Sear the pork belly chunks, turning them with tongs, until well browned on all sides.⏱ 7 minResultSeared pork belly |
| 24 | Seared pork bellystep 23 | | Lift the seared pork belly out of the pot onto a plate and set aside.⏱ 1 minResultSeared pork bellyused in step 56 |
| 25 | 5 piece | | Cut each Toulouse sausage in half on the chopping board.⏱ 2 minResultHalved toulouse sausages |
| 26 | Halved toulouse sausagesstep 25 | | Add the halved Toulouse sausages to the same pot.⏱ 15sResultHalved toulouse sausages |
| 27 | — | | Sear the sausage halves, turning with tongs, until golden brown on both cut sides.⏱ 4 minResultSeared sausages |
| 28 | Seared sausagesstep 27 | | Transfer the seared sausages to a second plate and set aside.⏱ 1 minResultSeared sausagesused in step 57 |
| 29 | 2 piece | | Rinse the carrots under cold running water.⏱ 30sResultRinsed carrots |
| 30 | — | | Peel the rinsed carrots on the chopping board.⏱ 30sResultPeeled carrots |
| 31 | — | | Dice the peeled carrots into roughly 1 cm pieces.⏱ 3 minResultDiced carrots |
| 32 | Diced carrotsstep 31 | | Move the diced carrots to a medium bowl to clear the board.⏱ 10sResultDiced carrotsused in step 40 |
| 33 | 2 piece | | Rinse the celery sticks under cold running water.⏱ 30sResultRinsed celery sticks |
| 34 | — | | Lift the rinsed celery sticks from the colander onto the chopping board.⏱ 10sResultRinsed celery sticks |
| 35 | — | | Dice the rinsed celery sticks into roughly 1 cm pieces on the chopping board.⏱ 2 minResultDiced celery |
| 36 | Diced celerystep 35 | | Move the diced celery to a small bowl to clear the board.⏱ 10sResultDiced celeryused in step 41 |
| 37 | 200 g | | Add the smoked streaky bacon lardons to the pot over medium heat.⏱ 1 minResultSmoked streaky bacon lardons |
| 38 | — | | Sauté the lardons, stirring occasionally, until the fat has rendered and they are beginning to colour.⏱ 5 minResultRendered bacon lardon mixture |
| 39 | Diced onionstep 14 | | Add the diced onions to the pot with the rendered bacon lardons.⏱ 1 minResultRendered bacon lardon mixture and diced onion |
| 40 | Diced carrotsstep 32 | | Add the diced carrots to the pot.⏱ 1 minResultDiced carrots and rendered bacon lardon mixture and diced onion |
| 41 | Diced celerystep 36 | | Add the diced celery to the pot.⏱ 1 minResultDiced carrot mixture |
| 42 | — | | Sauté the vegetables and lardons together, stirring regularly, until the onion is soft and translucent and the carrots have begun to soften.⏱ 8 minResultSoftened vegetable base |
| 43 | Sliced garlicstep 17 | | Add the sliced garlic to the softened vegetable base.⏱ 1 minResultSliced garlic and softened vegetable base |
| 44 | — | | Stir and sauté for 1 minute until the garlic is fragrant.⏱ 1 minResultFragrant vegetable base |
| 45 | 2 tbsp | | Add the tomato purée to the pot.⏱ 1 minResultFragrant vegetable base and tomato purée |
| 46 | 1 tsp | | Add the smoked paprika to the pot.⏱ 1 minResultFragrant vegetable base and tomato purée and smoked paprika |
| 47 | — | | Stir the tomato purée and paprika into the vegetables until evenly combined.⏱ 1 minResultSpiced vegetable base |
| 48 | — | | Cook the paste, stirring constantly, for 2 minutes until it darkens slightly and smells sweet and smoky.⏱ 2 minResultCaramelised tomato paste base |
| 49 | 150 ml | | Pour the dry white wine into the pot and stir to lift any caramelised bits from the base.⏱ 1 minResultCaramelised tomato paste base and dry white wine |
| 50 | — | | Let the wine bubble and reduce by roughly half, stirring occasionally.⏱ 3 minResultReduced wine base |
| 51 | 400 g | | Tip in the tinned chopped tomatoes.⏱ 1 minResultReduced wine base and tinned chopped tomatoes |
| 52 | 1,000 ml | | Pour in the chicken stock.⏱ 1 minResultReduced wine base and tinned chopped tomatoes and chicken stock |
| 53 | 1 piece | | Tuck the bouquet garni into the pot.⏱ 1 minResultTinned chopped tomato and chicken stock mixture |
| 54 | — | | Stir everything together to combine.⏱ 1 minResultBraising liquid |
| 55 | Drained parboiled beansstep 10 | | Add the parboiled beans to the braising liquid.⏱ 1 minResultDrained parboiled beans and braising liquid |
| 56 | Seared pork bellystep 24 | | Nestle the seared pork belly pieces back into the pot.⏱ 1 minResultDrained parboiled beans and braising liquid and seared pork belly |
| 57 | Seared sausagesstep 28 | | Add the seared sausages back into the pot, pushing them down into the liquid.⏱ 1 minResultDrained parboiled bean and seared pork belly mixture |
| 58 | 1 tsp | | Scatter the flaky sea salt over the mixture.⏱ 1 minResultDrained parboiled bean and seared pork belly mixture |
| 59 | 0.5 tsp | | Add black pepper generously over the pot.⏱ 1 minResultDrained parboiled bean and seared pork belly mixture |
| 60 | — | | Stir gently to distribute the seasoning without breaking up the beans.⏱ 1 minResultSeasoned cassoulet base |
| 61 | — | | Bring the cassoulet to a boil over high heat.⏱ 5 minResultBrought-to-the-boil cassoulet mixture |
| 62 | — | | Place the lid firmly on the pot.⏱ 1 min |
| 63 | — | | Transfer the covered pot to the oven. The pot must be ovenproof, handle and lid included.⏱ 1 minResultBrought-to-the-boil cassoulet mixture |
| 64 | — | | Braise in the oven for 90 minutes until the beans are completely tender and the meat is beginning to fall apart.⏱ 1 hr 30 minResultBraised cassoulet with tender beans |
| 65 | 20 g | | Finely chop the flat-leaf parsley on the chopping board.⏱ 2 minResultChopped parsleyused in step 67 |
| 66 | 120 g | | Tip the fresh breadcrumbs into a medium bowl.⏱ 15sResultFresh breadcrumbs |
| 67 | Chopped parsleystep 65 | | Add the chopped parsley to the breadcrumbs.⏱ 15sResultChopped parsley and fresh breadcrumbs |
| 68 | — | | Stir the breadcrumbs and parsley together until evenly combined.⏱ 1 minResultHerbed breadcrumb mixtureused in step 71 |
| 69 | — | | Using oven gloves, carefully remove the pot from the oven and set it on the kitchen counter.⏱ 1 minResultBraised cassoulet with tender beans |
| 70 | 3 piece | | Nestle the confit duck legs into the cassoulet, pressing them gently into the beans.⏱ 2 minResultBraised cassoulet with tender beans and confit duck legs |
| 71 | Herbed breadcrumb mixturestep 68 | | Scatter the herbed breadcrumb mixture evenly over the entire surface of the cassoulet.⏱ 1 minResultCrumb-topped cassoulet |
| 72 | — | | Return the uncovered pot to the oven.⏱ 1 minResultCrumb-topped cassoulet |
| 73 | — | | Bake for 33 minutes until the breadcrumb crust is deep golden and crisp.⏱ 33 minResultCassoulet with golden breadcrumb crust |
| 74 | — | | Using oven gloves, remove the pot from the oven.⏱ 1 minResultCassoulet with golden breadcrumb crust |
| 75 | — | | Leave the cassoulet to rest uncovered for 10 minutes so the juices settle and the crust firms up.⏱ 10 minResultRested cassoulet with golden breadcrumb crust |
| Total Time | 11 hr 43 min | ||
| Nutrient | Per serving |
|---|---|
| 674kcal | |
| 28g | |
| 43g | |
| 15g | |
| 43g | |
| 9g | |
| 9g | |
| 1,287mg |
A classic French slow-braised cassoulet of haricot beans, pork belly, Toulouse sausages, smoked bacon, and confit duck legs, finished with a golden herbed breadcrumb crust.
What you’ll doYou will begin the day before by soaking the haricot beans overnight, then parboil and drain them before the main cook. On the day, you sear the pork belly and sausages in a heavy pot to build deep colour, then sweat bacon lardons with the aromatic vegetables, cook down a tomato-and-paprika paste, and deglaze with white wine. Everything is combined with stock, tomatoes, and the parboiled beans, then braised covered in a low oven for ninety minutes. Finally, confit duck legs are nestled in, a parsley breadcrumb crust is scattered over the top, and the pot is returned uncovered to the oven until the crust is golden and crisp.
