Cassoulet Confit de Canard

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Recipe for a traditional French duck cassoulet, Cassoulet Confit de Canard

Recipe By: The infallible Mireille Johnston.
  • PrepN/A |
  • TotalN/A |
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    • 1 kg dried haricot beans, soaked for several hours
    • 1 large onion, chopped
    • 4 tomatoes skinned and chopped (or a tin)
    • 3 stalks celery, sliced
    • 5 cloves garlic, chopped
    • 2 bay leaves
    • 2 sprigs thyme and parsley
    • 500 g salt pork belly
    • 350 g reen bacon
    • 1 tbs oil
    • 600 g saucisse de Toulouse or other ood sausae
    • 8 pieces of Confit de Canard (preserved duck) -- scrape off fat and reserve


Drain the beans and put in a large pan with fresh water. Bring to the boil and cook on a high heat for 10 minutes, skimming off any scum. Then add the onion, tomatoes, celery, garlic, herbs, salt pork, and bacon. Cover and cook gently for 1 hour -- the beans should be undercooked. Meanwhile, brown the sausage (cut into lengths if in one piece) in the oil.

Drain the beans, reserving the liquid. Cut the meats into chunks. Spoon half the beans into a large ovenproof dish (ideally it should be earthenware). Add the meat, sausages, and duck, then the rest of the beans. (NB: if you can't get confit, you will have to use cooked joints of duck instead.) Pour in bean liquid to cover, adding extra stock or water if necessary. Sprinkle with parsley and breadcrumbs. If you used confit, it should have come with a coating of fat. Melt this and drizzle it over the top. Bake in a hot oven for an hour and a half, breaking the crust on top into the stew every half hour or so. If it seems to be getting too dry add a little more liquid.

You won't be able to eat anything else with it, except bread. To drink: a nice bottle of Corbieres
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