top of page

Duck Cassoulet


  • 4 Duck Legs Confit (see recipe below)

  • ½lb Great Northern Beans (soaked in water overnight)

  • 6oz Duck Fat

  • 4 clv Garlic

  • 2 Carrots - chopped

  • 1pkg Diced Pancetta

  • 1lb Pork Shoulder - cut into cubes

  • 3sprigs Thyme and Oregano

  • 3 Bay Leaves

  • 1cup Whole Peeled Tomatoes

  • 1cup White Wine

  • 1cup Chicken Stock

  • 1lb Pork Sausage

  • 1cup Bread crumbs



Heat 2 tbsp. duck fat in a pot over medium-high heat. Sautee the 1/2 of the following garlic, onions, and carrots and cook until lightly browned.

Add the beans and cover with water and boil.

Reduce heat and simmer until beans are tender, about 1 1⁄2 hours.

Heat 2 tablespoons of duck fat in a Dutch oven over medium-high heat.

Add pork and brown.

Add pancetta, cook for 5 minutes.

Add remaining garlic, onions, and carrots; cook until lightly browned.

Tie together oregano, thyme, and bay leaves with twine; add to pan with drained tomatoes.

Add wine; reduce by half.

Add broth; boil.

Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour.

Discard herbs; set Dutch oven aside.

Meanwhile, sear duck legs in 2 tbsp. duck fat in a skillet over medium-high heat for about 8 minutes; remove once browned.

Brown sausages about 8-10 minutes

Cut sausages into 1⁄2" slices

Pull duck meat off bones. Discard fat and bones.

Stir duck and sausages into pork stew.

Heat oven to 300˚

Mix beans and pork & duck stew in a casserole dish. Cover with bread crumbs; drizzle with remaining duck fat. Bake uncovered, for 3 hours. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.

5 views0 comments

Recent Posts

See All


bottom of page