Name: Traditional French Cassoulet Recipe
Prep time: 12 h 30 min
Cook time: 3 h 40 min
Total time: 16 h 10 min
Cuisine: French
Ingredients: 1 pound (454 g) dried cannellini beans; 3 tablespoons (27 g) Diamond Crystal kosher salt (or half volume if using table salt); 5 cups (1.2 L) unsalted chicken stock, divided; 3 packets unflavored gelatin (3/4 ounce; 21 g), optional; 2 tablespoons (30 ml) duck fat (optional); 4 skin-on, bone-in chicken thighs, or 4 fresh duck legs, or 4 prepared duck confit legs; 1 pound (454 g) garlic sausage (divided into 2-4 segments if large); 1 large onion (12 ounces; 340 g), finely diced (about 1 1/2 cups); 1 medium carrot (4 ounces; 113 g), unpeeled, cut into 3-inch sections; 2 ribs celery (6 1/2 ounces; 188 g), cut into 3-inch sections; 1 whole head garlic (2 3/4 ounces; 80 g); 4 sprigs flat-leaf parsley; 2 bay leaves; 6 cloves; Freshly ground black pepper, to taste

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Introduction

Cassoulet is a hearty and comforting traditional French stew featuring tender beans and rich meats slow-cooked to develop deep flavors. This rustic dish blends poultry, sausage, and aromatic herbs into a satisfying meal perfect for cooler months. With patience and a few simple ingredients, you can bring a taste of southern France to your home kitchen.

A white plate with a thin red and gold rim holds a serving of dark brown roasted duck leg sitting on a bed of light brown cooked beans mixed with pieces of cooked bacon. Next to the plate is a beige cloth napkin with blue stitching, a silver fork and knife placed on top. To the left of the plate, there is an orange pan filled with more dark brown roasted duck legs and cooked beans in a sauce. The setting is on a white marbled textured surface with a white cloth featuring black stripes underneath the plate and pan. A glass with a light amber drink sits above the plate, with salt and pepper shakers nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (454 g) dried cannellini beans
3 tablespoons (27 g) Diamond Crystal kosher salt (or half as much table salt by volume)
5 cups (1.2 L) homemade or store-bought unsalted chicken stock, divided
3 packets unflavored gelatin (3/4 ounce; 21 g), optional
2 tablespoons (30 ml) duck fat, optional
4 skin-on, bone-in chicken thighs, or 4 fresh duck legs, or 4 prepared duck confit legs
Freshly ground black pepper
1 pound (454 g) garlic sausage, cut into 2-4 segments if large
1 large onion (12 ounces; 340 g), finely diced (about 1 1/2 cups)
1 medium carrot (4 ounces; 113 g), unpeeled and cut into 3-inch sections
2 ribs celery (6 1/2 ounces; 188 g), cut into 3-inch sections
1 whole head garlic (2 3/4 ounces; 80 g)
4 sprigs flat-leaf parsley
2 bay leaves
6 cloves

Instructions

Step 1: In a large bowl, cover the beans with 3 quarts (2.8 L) of water and add the kosher salt. Stir to combine, then let them soak at room temperature overnight. Drain and rinse the beans; set aside.
Step 2: Adjust the oven rack to the lower-middle position and preheat the oven to 325°F (160°C). Place 4 cups (946 ml) of chicken stock in a large measuring cup and sprinkle the gelatin over the top if using. Set aside to bloom.
Step 3: In a large Dutch oven, heat the duck fat over high heat if using. Cook, stirring occasionally, until the fat is browned all over, about 9 minutes. If not using duck fat, skip this step. Using a slotted spoon, transfer the fat to a bowl, leaving the rendered fat in the pot.
Step 4: Season the chicken or duck thighs with freshly ground black pepper (do not add salt). Place skin side down in the Dutch oven and cook without moving until well-browned, about 6 to 8 minutes. Transfer to a plate and let cool to room temperature.
Step 5: Add the sausage segments to the Dutch oven and cook, turning occasionally, until browned on all sides, about 2 minutes per side. Transfer the sausages to the bowl with the browned fat. Drain all but 2 tablespoons of fat from the pot.
Step 6: Add the diced onion to the Dutch oven and cook, stirring and scraping up browned bits from the bottom, until translucent but not browned, about 4 minutes.
Step 7: Add the drained beans, carrot, celery, whole head of garlic, parsley sprigs, bay leaves, cloves, and the stock with gelatin to the Dutch oven. Bring to a simmer over high heat, then reduce to low. Cover and cook until the beans are slightly softened but still have a bite, about 20 minutes.
Step 8: Remove the cooled chicken or duck and transfer it to the refrigerator. Use tongs to remove and discard the carrots, celery, parsley, bay leaves, and cloves from the pot. Stir beans gently to incorporate; they should be almost completely submerged in liquid.
Step 9: Transfer the Dutch oven uncovered to the oven. Pour the remaining 1 cup (237 ml) of stock carefully down the side of the pot halfway through cooking to keep the beans mostly covered. Cook until a thin crust forms on top, about 1 hour 30 minutes.
Step 10: Break the crust gently with a spoon and shake the pot to redistribute the beans. Nestle the chicken or duck pieces back into the pot, skin side up. Return to the oven and continue cooking, breaking and shaking the crust every 30 minutes, until the crust is deep brown and thick, about 1 hour 30 minutes more.
Step 11: Serve the cassoulet immediately while hot for a rich and satisfying meal.

Tips & Variations

Using duck fat adds authentic richness, but you can substitute with olive oil or butter.
For easier preparation, substitute fresh duck legs with prepared duck confit.
Soaking the beans overnight is essential for tender texture and even cooking.
If you prefer, white beans like Great Northern or Navy beans can replace cannellini beans.
Skip the gelatin if you want a lighter stew; it helps to thicken the broth traditionally.

Storage

Store leftover cassoulet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve the texture. This dish also freezes well; thaw overnight in the refrigerator before reheating thoroughly.

How to Serve

A white plate filled with a thick bean stew placed on a white marbled surface, containing three main layers: the base layer is light brown broth with soft, cream-colored beans scattered throughout; the middle layer has chunks of tender, light tan meat mixed evenly with the beans; the top layer shows dark brown, almost black, crispy pieces of meat sitting on top of the stew, adding a textured contrast. A knife and fork are positioned on either side of the plate on a pale pink cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cassoulet without duck?

Yes, you can substitute with chicken thighs alone or use other poultry like turkey. The duck adds depth, but chicken keeps it delicious and accessible.

Do I have to soak the beans overnight?

Soaking helps soften the beans and reduces cooking time, improving texture. If short on time, quick-soak the beans by boiling them for a few minutes and letting them sit for an hour.