Description
Cassoulet de Toulouse is a hearty French casserole made with tender white beans, rich duck confit, Toulouse sausage, and smoky pork, slow-cooked to perfection. This comforting Southern classic delivers deep, savory flavors perfect for cold weather and special gatherings.
Ingredients
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2 duck legs confit
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2 Toulouse sausages
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400g dried white beans (soaked overnight)
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1 onion, chopped
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2 garlic cloves, minced
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1 bouquet garni (thyme, bay, parsley)
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2 tbsp duck fat
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Salt & pepper
Steps
1. Cook Beans
Simmer soaked beans with onion, garlic, bouquet garni, and salt until tender (about 1 hr). Drain, reserve liquid.
2. Brown Meats
In a large pot, heat duck fat. Brown sausages and duck legs. Remove and set aside.
3. Layer Cassoulet
In a casserole, layer beans, duck, and sausage. Repeat. Finish with a bean layer.
4. Moisten
Pour reserved bean broth to just cover.
5. Slow Cook
Bake at 160°C for 2.5–3 hours. Occasionally break crust and moisten with more broth if needed.
6. Crisp Top
For final 20 min, increase heat to 200°C to crisp the top.
