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


  • 2 tsp. kosher salt
  • 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)
  • 1 medium dried bay leaf
  • + 23 more ingredients
    • One 6-inch sprig fresh rosemary
    • 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)
    • 1 cup dry white wine
    • 5 to 6 sprigs fresh thyme
    • 3 Tbs. plus 1 tsp. extra-virgin olive oil
    • 5 medium cloves garlic, minced
    • 4 6-inch links mild fresh sausage (such as sweet Italian)
    • 1 medium clove garlic, smashed
    • 1 Tbs. extra-virgin olive oil
    • 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)
    • 1 cup lower-salt canned or homemade chicken broth
    • 3 cups coarse fresh breadcrumbs
    • ½ recipe Duck Confit (meat from 4 legs), pulled into chunks
    • 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
    • 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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