French·non-vegetarian·medium

Cassoulet de Canard aux Haricots Tarbais

Name: Cassoulet de Canard aux Haricots Tarbais
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 500g Tarbais beans (or great northern); 4 duck legs; 300g Toulouse sausage (or garlic sausage); 200g pork belly (salt pork); 1 large onion; 1 large carrot; 4 garlic cloves; 2 tbsp tomato paste; 400g crushed tomatoes; 1 liter chicken stock; 2 tsp dried thyme; 2 bay leaves; 100g breadcrumbs; 3 tbsp duck fat (or olive oil)

Imagine a chilly evening in southwest France, where the air smells of garlic and herbs, and a heavy pot simmers on the stove. That's the soul of this cassoulet, a rustic, slow-cooked dish that feels like a warm hug. You'll sear tender duck legs until golden, then nestle them among creamy Tarbais beans, savory sausages, and a rich, tomato-infused broth. The top forms a golden, crunchy crust as it bakes—the signature of a true cassoulet. It's not a quick meal, but every step is simple and rewarding. You'll taste the history of peasant cooking, elevated with quality ingredients. Serve it with crusty bread and a green salad; you'll feel like you've traveled to the heart of Gascony.

210 min(prep 30 + cook 180)

6 servings

680 kcal

Ingredients

Tarbais beans (or great northern)500g
duck legs4
Toulouse sausage (or garlic sausage)300g
pork belly (salt pork)200g
onion1 large
carrot1 large
garlic cloves4
tomato paste2 tbsp
crushed tomatoes400g
chicken stock1 liter
dried thyme2 tsp
bay leaves2
breadcrumbs100g
duck fat (or olive oil)3 tbsp

Nutrition

680 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Soak the beans in cold water overnight, then drain. Place in a large pot, cover with fresh water, bring to a boil, simmer for 30 minutes, and drain.
2
Season duck legs with salt and pepper. In a large Dutch oven, heat duck fat over medium-high heat and sear duck legs until golden on both sides, about 5 minutes per side. Remove and set aside.
3
In the same pot, brown the sausages and pork belly (cut into chunks) until nicely colored. Remove and set aside.
4
Add onion, carrot, and garlic to the pot; cook for 5 minutes until softened. Stir in tomato paste, then crushed tomatoes, and cook for 2 minutes. Add the drained beans, stock, thyme, and bay leaves. Bring to a simmer.
5
Preheat oven to 160°C (325°F). Return the duck legs, sausages, and pork belly to the pot, pressing them into the beans. Add more stock if needed to barely cover. Cover and transfer to the oven. Cook for 2 hours, then uncover and sprinkle with breadcrumbs.
6
Increase oven to 200°C (400°F) and cook for an additional 30 minutes until the top is golden and crusty. Let rest for 10 minutes before serving.

#cassoulet #duck #french #slow-cooked

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