Chef John's Classic Cassoulet

Savor the rich flavors of this classic French cassoulet recipe, where tender white beans and savory sausage are slowly cooked to perfection, nestled under a crispy, caramelized crust. A truly delightful culinary experience awaits.

Ingredients

3	quarts seasoned chicken stock or broth
4	ounces pancetta, cut into ¼-inch dice
2	duck leg confit, bones reserved, divided
1	pound Tarbais beans, or other white beans, soaked overnight, then rinsed and drained
2	bay leaves
1	teaspoon black peppercorns
6	sprigs thyme
6	unpeeled garlic cloves, cut in half
12	fresh pork shoulder or pork chop, cut into 2-inch pieces
	salt and freshly ground black pepper to taste
1	tablespoon vegetable oil
1 ½	Toulouse sausages, or other garlic pork sausage
2	tablespoons melted butter
2	cups plain dry bread crumbs
½	cup chopped Italian parsley, plus more for garnish
1	cup diced onion
½	cup diced carrot
½	cup diced celery
¼	cup tomato paste
¾	cup white wine
1	teaspoon salt

Instructions

• For preparing the cassoulet

  1. Pour the seasoned chicken stock or broth into a large pot. Add the diced pancetta, reserved bones from duck confit, and drained white beans. Create a bouquet garni by tying together bay leaves, black peppercorns, thyme sprigs, and halved garlic cloves in a small square of cheesecloth; add it to the pot. Bring it to a simmer over high heat, skimming any foamy scum that forms, if desired. Reduce the heat to low and simmer until the beans are almost tender, about 30 to 45 minutes.
  2. Season the pork pieces with salt and pepper. In a skillet over medium-high heat, heat the vegetable oil. Brown the pork for 3 to 5 minutes, then transfer to a bowl. Add the sausages to the skillet and cook until nicely browned on all sides, approximately 3 to 4 minutes. Cut the sausages in half and transfer to the bowl with the pork pieces.
  3. Remove the fat and skin from the duck confit, and add them to the same skillet. Cook over medium heat until the fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter and mix in bread crumbs and chopped parsley until it resembles damp sand. Incorporate about 1/4 to 1/2 cup of bean cooking liquid.
  4. Preheat the oven to 350°F (175°C).
  5. In the same skillet used for browning the meats, place the diced onion, carrot, and celery. Add a pinch of salt and cook over medium heat until the onion is translucent and the mixture turns golden, approximately 5 to 7 minutes. Stir in tomato paste and cook until it caramelizes and sticks to the pan, which takes about 3 to 4 minutes. Pour in white wine and cook until most of the wine evaporates, around 5 to 6 minutes. Remove from heat.
  6. Drain the beans over a large bowl to retain all the cooking liquid. Discard the bones and the bouquet garni.
  7. Place the drained beans into 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 cooking liquid. Add the pork pieces and distribute them evenly among the beans. Top with the shredded duck confit and nestle the sausage halves into the bean mixture.
  8. Ladle the cooking liquid into the baking dish until the beans are nearly submerged. Spread the bread crumb mixture evenly over the top without pressing into the liquid. Use your fingertips to create gentle indentations on the crumb surface for better browning.
  9. Bake in the preheated oven until most of the liquid has been absorbed, which takes about 2 hours. Remove from the oven and create a small well in the center of the cassoulet crust. Ladle about 1/2 cup of cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently distribute the liquid evenly into the cassoulet without disturbing the crusty surface.
  10. Continue baking until the surface is crispy and caramelized, the meat is fork-tender, and the beans are creamy and tender, approximately 30 to 45 more minutes.
  11. Serve this exquisite dish in large bowls with a spoonful or two of hot cooking liquid, topped with chopped fresh parsley.

Aug 01, 2024