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


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

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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