Chef John's Classic French Cassoulet

1. 1

   Pour the chicken stock into a large pot. Add the pancetta, the bones from the duck confit, and the drained beans. Tie the bay leaves, peppercorns, thyme sprigs, and garlic cloves in a small square of cheesecloth to make a bouquet garni; add it to the pot. Stir and bring to a simmer over high heat; skim off any foamy scum that forms if desired. Lower the heat to low and simmer until the beans are almost tender, 30 to 45 minutes.

2. 2

   Sprinkle the pork pieces with salt and pepper. Heat the oil in a skillet over medium-high heat; add the pork and brown for 3 to 5 minutes. Transfer to a bowl. Add the sausage to the skillet and cook, turning occasionally, until nicely browned on all sides, 3 to 4 minutes. Cut the sausages in half and transfer to the bowl with the pork pieces.

3. 3

   Remove the fat and skin from the duck confit and add them to the same skillet. Cook over medium heat until the fat renders, about 3 minutes. Transfer all the fat and browned bits from the skillet to a mixing bowl. Add the melted butter. Stir in the bread crumbs and the chopped parsley; stir until the mixture looks like damp sand. Mix in about 1/4 to 1/2 cup of the bean cooking liquid.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C).

5. 5

   Place the onion, carrot, and celery in the same skillet used to brown the meats; add a pinch of salt. Cook and stir over medium heat until the onion is translucent and the mixture turns golden, 5 to 7 minutes. Stir in the tomato paste; cook and stir until the tomato paste begins to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in the white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from the heat.

6. 6

   Drain the beans over a large bowl to save all the cooking liquid. Discard the bones and the bouquet garni.

7. 7

   Place the drained beans in a large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in the cooked vegetables and about 1 cup of the cooking liquid. Add the pork pieces and distribute them evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.

8. 8

   Ladle cooking liquid into the baking dish until the beans are nearly submerged. Spread the bread crumb mixture evenly over the top, but do not press it into the liquid. Use your fingertips to make gentle indentations on the crumb surface to promote better browning.

9. 9

   Bake in the preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from the oven and make a small well in the center of the cassoulet crust. Ladle about 1/2 cup cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently poke into the cassoulet to help distribute the liquid evenly, taking care not to disturb the crusty surface.

10. 10

    Continue baking until the surface is crispy and caramelized, the meat is fork-tender, and the beans are creamy and tender, about 30 to 45 more minutes.

11. 11

    Serve in large bowls with a spoonful or two of hot cooking liquid. Top with chopped fresh parsley.

• Calories 447.67 kcal High
• Protein 27.14 g Good Source
• Carbs 39.43 g Moderate
• Total Fat 16.27 g High
• Saturated Fat 6.01 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 82.23 mg High
• Sodium 1695.2 mg High
• Fiber 4.25 g Moderate
• Sugar 2.97 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 395.82 mg Good Source
• Iron 3.44 mg Moderate
• Potassium 427.28 mg Low Source
• Vitamin A 28.76 mcg_rae Low Source
• Vitamin C 47.39 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷