Duck Cassoulet Recipe (Cassoulet de Canard) (2024)

Published December 8, 2023.This post may contain affiliate links. Please read my disclosure policy.

This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat.

We eat a lot of poultry in our house because it’s something everyone in my family likes and eats. If you’re in the same boat, try my Turkey Burger or Chicken Fricassee.

Duck Cassoulet

Duck cassoulet is a generations-old traditional French recipe with slow-cooked beans and various meats. This classic recipe has many variations depending on where and who makes it. The meats commonly consist of duck and pork, while there can also be mutton and vegetables like celery and onions.

Cassoulet comes from the French word cassole, an earthenware bowl in which this dish would have been cooked. An enameled Dutch oven pot is an excellent alternative if you do not have one. This dish is meant to be simple as it was initially farm fare that was hearty and used available and in-season ingredients.

Ingredients and Substitutions

• Duck – You will need duck confit legs for this recipe. For tradition’s sake, there isn’t a great substitute for this.
• Beans – Dried Great Northern beans or traditional French flageolets beans are what you can use. You can use white kidney beans if that is the only option.
• Vegetables – I use yellow onions, celery, carrots, and garlic. You can also use a white or sweet onion or shallots.
• Herbs – You will need a bouquet garni of fresh flat-leaf Italian parsley, thyme sprigs, and bay leaves.
• Pork – I used pork belly, but there are many options, including pancetta, thick-cut bacon, thick-cut speck, pork tenderloin, boneless or bone-in pork chops, or pork shoulder.
• Sausage – the classic sausage used is Toulouse, a French garlic sausage. Other options are encased pork sausage, bratwurst, or Italian sausage, preferably without fennel.
• Wine – Any good dry white wine like Chardonnay or Pinot Grigio will work.
• Stock – You can use chicken stock, vegetable stock, or water.
• Tomatoes – I used fresh cherry tomatoes that I quartered. However, you can substitute with 8 ounces of canned whole peeled tomatoes or 3 tablespoons of tomato paste.

How to Make Duck Cassoulet

Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.

Add oil or duck fat to a large Dutch oven pot over medium-low heat.

Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.

Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.

Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.

Add the carrots, celery, and sauté over medium heat for 2 to 3 minutes. Then, stir in the garlic and cook until it becomes fragrant, which takes about 30 to 45 seconds.

Next, stir in the tomatoes and cook for a further 1 minute.

Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.

Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.

Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.

Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.

Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.

Serve in the pot or separately in bowls.

Make-Ahead and Storage

Make-Ahead:This is meant to be eaten once it is finished cooking. However, keep it warm over very low simmering heat for 1 hour before serving.

How to Store:Cover and store the duck cassoulet in the refrigerator for 4-5 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat:Add the desired amount of duck confit to a rondeau or saucepot with ½ to ¾ cup of chicken stockand heat in the oven at 375° for 30-40 minutes or until hot.

More Poultry Recipes

• Chicken Parmigiana
• Turkey Tetrazzini
• Chicken Cordon Bleu
• Duck Confit
• Chicken Paprikash