Classic French Cassoulet Recipe

Indulge in the exquisite flavors of a traditional French Cassoulet with this easy-to-follow recipe. This slow-cooked dish combines tender meats, hearty white beans, and aromatic herbs, resulting in a rich and comforting meal. Perfect for cool evenings or special occasions, this Cassoulet recipe will transport you to the quaint villages of Southern France. With a preparation time of 3 hours, you can enjoy the process of creating this culinary masterpiece from scratch. Bon appétit!

Ingredients

• 1 pound dried white beans (such as Great Northern or cannellini)
• 1 pound boneless pork shoulder, cut into 2-inch cubes
• 4 chicken thighs, skin-on
• 4 duck legs with thighs
• 8 ounces garlic sausage, sliced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bouquet garni (thyme, parsley, and bay leaves tied together with kitchen twine)
• 4 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons tomato paste
• Salt and black pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons butter, melted

Directions

1. Place the dried beans in a large bowl and cover with water. Let them soak overnight. Drain and rinse.
2. In a large Dutch oven or ovenproof casserole dish, heat some oil over medium-high heat. Brown the pork shoulder cubes until well browned on all sides. Remove and set aside.
3. In the same pot, brown the chicken thighs, duck legs, and garlic sausage until nicely browned. Remove and set aside.
4. In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened.
5. Return the pork shoulder, chicken thighs, duck legs, and garlic sausage to the pot. Add the soaked white beans and bouquet garni.
6. Pour in the chicken broth and white wine. Stir in the tomato paste and season with salt and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the meats are tender and the beans are cooked.
8. Preheat the oven to 375°F (190°C).
9. Transfer the cassoulet to a baking dish. Combine the breadcrumbs with melted butter and sprinkle over the cassoulet.
10. Bake in the preheated oven for 30 minutes, or until the breadcrumbs are golden brown and crisp.
11. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.
12. Serve the cassoulet hot, accompanied by crusty French baguette and a glass of red wine.

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