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Traditional French Cassoulet Recipe

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3.9 from 45 reviews

  • Author: Sara
  • Total Time: 12 hrs 40 mins
  • Yield: 6 to 8 servings

Description

A traditional French Cassoulet featuring tender white cannellini beans slow-cooked with a savory mix of pork shoulder, salt pork, garlic sausage, and choice of chicken or duck. This hearty and comforting dish is enriched with aromatic vegetables, herbs, and a crispy golden crust formed during slow oven cooking, delivering deep, rich flavors perfect for a family dinner or special occasion.

Ingredients

Beans and Stock

  • 1 pound (454 g) dried cannellini beans
  • 3 tablespoons (27 g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight)
  • 5 cups (1.2 L) homemade or store-bought unsalted chicken stock, divided
  • 3 packets unflavored gelatin (3/4 ounce; 21 g), optional

Meats and Fats

  • 2 tablespoons (30 ml) duck fat, optional
  • 8 ounces (227 g) salt pork, cut into 3/4-inch cubes (about 1 1/4 cups)
  • 8 ounces (227 g) boneless pork shoulder, cut into 1-inch cubes
  • 4 skin-on, bone-in chicken thighs, or 4 fresh duck legs, or 4 prepared duck confit legs
  • 1 pound (454 g) garlic sausage, divided into 2-4 segments if large

Vegetables and Aromatics

  • 1 large onion (12 ounces; 340 g), finely diced (about 1 1/2 cups)
  • 1 medium carrot (4 ounces; 113 g), unpeeled and cut into 3-inch sections
  • 2 ribs celery (6 1/2 ounces; 188 g), cut into 3-inch sections
  • 1 whole head garlic (2 3/4 ounces; 80 g)
  • 4 sprigs flat-leaf parsley
  • 2 bay leaves
  • 6 cloves
  • Freshly ground black pepper, to taste

Instructions

  1. Soak the Beans: In a large bowl, cover the dried cannellini beans with 3 quarts (2.8 L) of water and add the salt. Stir to combine and let the beans soak at room temperature overnight, approximately 8 hours. Drain and rinse the beans thoroughly, then set aside.
  2. Preheat Oven and Prepare Gelatin-Stock Mixture: Adjust the oven rack to the lower-middle position and preheat the oven to 325°F (160°C). In a large liquid measuring cup, place 4 cups (946 ml) of chicken stock and sprinkle the optional gelatin packets over the top. Set this mixture aside to hydrate.
  3. Brown the Pork: In a large Dutch oven, heat the duck fat over high heat. Add the salt pork cubes and pork shoulder pieces, cooking and stirring occasionally until evenly browned all over, about 9 minutes. If not using duck fat, cook the pork in its own fat without adding extra. Transfer the browned pork to a large bowl with a slotted spoon, leaving the rendered fat in the Dutch oven.
  4. Brown the Chicken or Duck: Season the chicken thighs or duck legs with freshly ground black pepper (do not salt). Place them skin side down in the Dutch oven and cook undisturbed until the skin is well browned, about 6 to 8 minutes. Transfer to a plate and let cool to room temperature.
  5. Brown the Sausages: Add the garlic sausages to the Dutch oven and cook, turning occasionally, until well browned on all sides, around 2 minutes per side. Transfer the sausages to the bowl with the pork. Drain all but 2 tablespoons of fat from the pot.
  6. Sauté the Onion: Add the finely diced onion to the Dutch oven and cook, stirring and scraping up any browned bits, until the onion is translucent but not browned, about 4 minutes.
  7. Add Beans and Aromatics: Add the drained beans, carrot sections, celery sections, whole head of garlic, flat-leaf parsley sprigs, bay leaves, cloves, and the gelatin-stock mixture to the pot. Increase the heat to high and bring to a simmer.
  8. Simmer Beans: Reduce heat to low and cover the Dutch oven. Cook until the beans are slightly softened but still have a bite to them, approximately 20 minutes.
  9. Remove Aromatics and Add Meats: Remove the carrots, celery, parsley, bay leaves, and cloves from the pot using tongs and discard them. Stir in the browned pork and sausages, making sure the beans are almost completely submerged in liquid.
  10. Bake to Form Crust: Transfer the Dutch oven uncovered to the preheated oven. Halfway through baking, about 45 minutes in, add the remaining 1 cup (237 ml) of chicken stock by pouring it carefully down the side of the pot to maintain coverage of beans. Bake until a thin crust forms on the top, about 1 hour 30 minutes.
  11. Break Crust and Add Poultry: Use a spoon to break the crust gently, then shake the pot to redistribute the beans. Nestle the cooled chicken or duck pieces skin side up into the pot and return it to the oven.
  12. Continue Baking and Crust Maintenance: Continue baking the cassoulet, breaking the crust and shaking the pot every 30 minutes, until the crust is thick and deep brown, approximately 1 hour 30 minutes more. Serve immediately after this final bake.

Notes

  • Soaking the beans overnight is essential to soften them and reduce cooking time.
  • The use of duck fat adds rich flavor, but can be omitted if unavailable.
  • Unflavored gelatin helps to improve the texture and firmness of the beans and sauce, but it is optional.
  • You can choose between chicken thighs, fresh duck legs, or duck confit legs depending on your preference and availability.
  • Maintaining liquid levels by adding stock during baking is important to prevent the beans from drying out.
  • Breaking the crust periodically ensures even cooking and prevents burning.
  • This dish is best served immediately for optimal crust texture but can be reheated gently if needed.
  • Prep Time: 10 mins
  • Cook Time: 4 hrs
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/traditional-french-cassoulet-recipe/