Slow-Cooked Duck and Bean Stew — Cassoulet Toulousain
The great slow-cooked bean stew of Toulouse, Tarbais beans baked with duck confit, Toulouse sausage and pork shoulder under a deep golden crust.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak beans overnight, drain. Cut pork shoulder into 4cm chunks. Cube smoked pork belly. Finely chop onion and garlic; dice carrot and celery. Chop parsley. Toast breadcrumbs. For salad: tear frisée, toast walnuts, finely chop shallot. Whisk vinegar, mustard, walnut oil, shallot, pinch salt.
Boil
Place beans in pot with 1L water, bring to boil, simmer 10 minutes, drain. Return beans with bouquet garni, half the onion, 2 crushed garlic cloves, cover with 300ml stock, simmer 45 minutes until almost tender.
Sear
Heat 0.5 tbsp duck fat in heavy casserole over medium-high. Brown pork shoulder in one batch for 6 minutes, transfer to plate. Brown sausages 4 minutes, remove, halve diagonally. Render smoked pork belly 5 minutes until crisp, remove.
Build
Reduce heat, add remaining onion, carrot, celery, sauté 8 minutes until soft. Stir in remaining 2 garlic cloves and tomato paste, cook 2 minutes until fragrant. Pour wine, scrape base clean, reduce 3 minutes. Add tomatoes, simmer 5 minutes.
Braise
Return pork shoulder and smoked belly to casserole, add 300ml stock, simmer covered 45 minutes until pork is tender. Drain beans, reserving liquid, discard bouquet. Layer half beans in small earthenware casserole, top with pork mixture, sausages, confit leg, cover with remaining beans.
Bake
Pour bean cooking liquid until just covered, drizzle 1 tbsp duck fat. Bake uncovered at 150°C for 1 hour 45 minutes, pressing crust down every 30 minutes. Scatter breadcrumbs over top, bake 20 minutes more until deep golden crust forms.
Finish and plate
Toss frisée and walnuts with vinegar-walnut oil dressing. Scatter parsley over cassoulet. Serve with frisée salad alongside on warm plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.