Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit
Photo by Scott Phillips


  • 5 to 6 sprigs fresh thyme
  • 3 Tbs. plus 1 tsp. extra-virgin olive oil
  • 4 6-inch links mild fresh sausage (such as sweet Italian)
  • 2 tsp. kosher salt
  • 1 Tbs. extra-virgin olive oil
  • 2-inch pieces
  • 4 oz. pancetta (about three ¼-inch-thick slices), cut into ½-inch dice (1 cup)
  • + 23 more ingredients
    • ¼ cup freshly grated Parmigiano-Reggiano (optional)
    • 1 sprig fresh savory (optional)
    • 1 cup lower-salt canned or homemade chicken broth
    • ¼ cup duck fat (from the duck confit) or extra-virgin olive oil
    • ½ cup roughly chopped fresh flat-leaf parsley
    • 2 lb. dried Great Northern beans (or other medium white bean), picked through and rinsed
    • Kosher salt and freshly ground black pepper
    • 2 lb. boneless pork shoulder, cut into
    • 1 medium yellow onion, quartered
    • One 28-oz. can whole peeled tomatoes, drained and chopped
    • One 4-inch sprig fresh rosemary
    • 1 tsp. finely grated lemon zest (optional)
    • 1 large yellow onion, diced (2 cups)
    • One 6-inch sprig fresh rosemary
    • 1 cup dry white wine
    • 1 small dried red chile, such as chile de árbol, or ¼ tsp. crushed red pepper flakes
    • 2 large carrots, cut into 3/8-inch dice (about 1-½ cups)
    • ½ recipe Duck Confit (meat from 4 legs), pulled into chunks
    • 1 medium clove garlic, smashed
    • 1 medium dried bay leaf
    • Kosher salt and freshly ground black pepper
    • 5 medium cloves garlic, minced
    • 3 cups coarse fresh breadcrumbs

Soak the beans overnight in cold water (soaking is optional, but makes the texture creamier and the cooking time shorter). Drain, rinse again, and put in a large saucepan or 5- to 6-quart Dutch oven. Add enough water to cover the beans by 1 inch (more, if you didn’t soak them). Add the onion, thy...

View full recipe at Fine Cooking


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