• 8 Servings
  • 30mPrep Time
  • 80mCook Time
  • 110mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : beans
  • Chef : Michael Maddox

Cassoulet is an earthy, peasant dish from southwestern France, traditionally a casserole of beans, pork, poultry and herbs, slowly baked until a dark crust forms.


4 bacon slices, coarsely chopped 1 pound fully cooked smoked sausages (such as kielbasa), cut crosswise into 3/4-inch-thick rounds 1 pound game sausage, cut crosswise into 3/4-inch-thick rounds 2 medium onions 6 garlic cloves, chopped 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 teaspoon dried crushed red pepper 1/2 cup brandy 3 15-ounce cans great northern beans, drained 2 14-ounce cans diced tomatoes in juice 1 cup low-salt chicken broth 3 tablespoons tomato paste Salt and pepper to taste 4 pieces duck confit 1/4 cup olive oil 4 cups coarse fresh breadcrumbs made from French bread 1/4 cup chopped fresh parsley


  • Preheat the oven to 350 degrees.
  • Cook the bacon in a heavy, large, ovenproof pot over medium-high heat until brown and crisp, about 4 minutes.
  • Using a slotted spoon, transfer the bacon to a bowl.
  • Add the sausages to the drippings; saute until brown, about 15 minutes.
  • Transfer to the bowl with the bacon.
  • Pour off all but 1/4 cup of the drippings.
  • Add the onions and garlic and saute until beginning to soften, about 10 minutes.
  • Stir in the rosemary, thyme and crushed red pepper.
  • Add the brandy and simmer until almost evaporated, about 3 minutes.
  • Stir in the beans, tomatoes with juices, broth and tomato paste.
  • Add the bacon, sausages and duck.
  • Season with salt and pepper.
  • Bring to a boil. Cover the pot and transfer to the preheated oven; bake 30 minutes. (The dish can be prepared up to this point up to two days ahead. Uncover; let cool 1 hour. Refrigerate uncovered until cold; then cover and keep refrigerated. Before continuing, rewarm the covered cassoulet in a 350-degree oven for 40 minutes, adding more broth if dry.)
  • Increase the oven temperature to 400 degrees.
  • Heat the oil in large nonstick skillet over medium heat.
  • Add the breadcrumbs and saute until light golden, about 4 minutes.
  • Transfer to a small bowl.
  • Season with salt and pepper.
  • Sprinkle over the warm cassoulet.
  • Bake until breadcrumb topping is deep golden, about 20 minutes.
  • Sprinkle the cassoulet with parsley and serve.