Today we are going to make cassoulet. The description of the dish below is quite detailed and rather classic. The recipe directions you find at the bottom of this article are a bit simpler and easier. But the dish is just as good.

Classic Cassoulet

The classic French dish of white beans, tender duck confit, and flavorful ragout topped with a golden breadcrumb crust may take several days and a variety of pork products to prepare, but it's well worth the effort. This recipe is perfect for sharing with loved ones and requires a bit of planning, but each step is manageable for even novice cooks.

To save time on the cooking process, it's recommended to soak the beans overnight. This step may seem like a shortcut, but if you've decided to make cassoulet, you may as well do it correctly. Cover the Tarbais, corona, or cannellini beans with cold water and refrigerate for at least 12 hours. (Be careful to keep them in a cool place as they may start to ferment if your kitchen is too warm.) Tarbais beans are traditionally used in this dish, known for their thin-but-resilient skins and creamy texture. While authentic Tarbais beans can be expensive, corona or cannellini beans make great substitutes.

To begin, cure the duck legs. This process, which involves using salt, takes at least 12 hours but is quite simple. After curing, confit the duck legs, as the meat and rendered fat will be used in the dish.

While the duck legs are confiting, cook the beans with aromatics, vegetables, and herbs like cloves, carrots, onion, garlic, thyme, and bay leaves. A piece of pancetta is also added to the pot for added flavor.

Next, make the ragout by browning pork shoulder and allowing it to become tender in liquid. Once cooled, mix in the beans and some of the bean liquid. Save any extra liquid in case the cassoulet becomes dry during cooking.

Assemble the Cassoulet by layering ingredients in the pot, starting with one-third of the ragout mixture, then half of the sausages and duck meat. Add another third of the ragout mixture, followed by the remaining sausages and duck meat, and finally, top it off with the remaining ragout mixture. Be sure to sprinkle most of the breadcrumbs on top, but reserve some for the final touch.

To finish preparing the Cassoulet, place it in the oven at 375°F for 25-30 minutes, repeating this process for a total of six times. As it bakes, break up the top layer with the back of a spoon, adding more breadcrumbs before returning it to the oven. This helps to blend the starch from the beans and breadcrumbs with the fat and gelatin from the meats, resulting in a rich and flavorful crust. Once the final layer of breadcrumbs has been added, the Cassoulet is ready to be served with a garnish of crumbled, crispy duck skin.

Simplified Cassoulet Recipe

Ingredients

• 5 tablespoons extra-virgin olive oil

• 2 slices of pancetta (4 ounces), diced

• 1 medium onion, diced

• 1 pound dried flageolets or Great Northern beans, soaked and drained

• 4 sprigs of thyme

• 2 quarts water

• 1 quart chicken stock

• 1 large head of garlic, peeled and separated into cloves

• Salt to taste

• 4 duck leg confit pieces, trimmed of excess fat

• 3/4 pound French garlic sausage, sliced

• 4 ounces lean slab bacon, cubed

• 2 cups fresh bread crumbs

• 2 tablespoons chopped parsley

Directions

1. In a large saucepan, heat 3 tablespoons of the extra-virgin olive oil.

2. Add the diced pancetta and cook over medium heat until the fat is rendered out, around 5 minutes.

3. Stir in the diced onion and cook until softened, approximately 7 minutes.

4. Mix in the drained and rinsed flageolet or Great Northern beans, thyme sprigs, water and chicken stock. Bring to a boil, then simmer over low heat, occasionally stirring and skimming.

5. Cook until the beans are tender and al dente, around 1 hour.

6. Toss in the peeled garlic cloves, and simmer until the garlic and beans are both tender, about 15 minutes.

7. Discard the thyme sprigs, season the beans with kosher salt and let it cool to room temperature.

8. Cover the saucepan and refrigerate overnight.

9. Preheat the oven to 350°F

10. Reheat the beans over medium heat and transfer them to a large, deep baking dish.

11. Nestle the duck legs confit, sliced French garlic sausage, and bacon cubes into the beans.

12. Bake for 40 minutes, or until the cassoulet is bubbling and all meats are hot. Remove from oven and let rest for 15 minutes.

13. Heat the remaining 2 tablespoons of olive oil in a skillet.

14. Add the coarse fresh bread crumbs and cook over medium-high heat, stirring until browned and crispy for about 3 minutes.

15. Sprinkle the browned bread crumbs and chopped parsley over the cassoulet and serve.