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


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

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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