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Cassoulet
France
The subject of a war between Castelnaudary, Carcassonne and Toulouse over which town invented it.
Languedoc bean and meat casserole — white beans slow-cooked with duck confit, pork sausage and pork belly until the top forms a golden crust. Southern France's greatest winter dish.
Prep
30 mins
Cook
180 mins
Difficulty
Hard
Calories
415 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
500gdried white beans, soaked overnight
4duck confit legs
400gToulouse sausages
300gpork belly, cubed
400gtinned tomatoes
1 headgarlic
bouquet garniherbs
breadcrumbsfor the crust
Method
1
Simmer beans with pork belly, garlic and bouquet garni 1 hour. Add tomatoes.
2
Brown duck and sausages. Add to beans.
3
Transfer to a deep clay dish. Bake at 160°C for 2 hours, breaking the crust 3 times.
Chef's Tip
Breaking the crust and letting it reform 3 times creates a layered, deeply golden top.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.