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Recipe · Languedoc
Cassoulet de Castelnaudary
Castelnaudary bean stew with duck confit and sausage
⏱ 300 minServes 8Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)dried Tarbais beanssoak 12 hrs
4duck confit legs
500 g (18 oz)lamb shoulder, cubed
400 g (14 oz)toulouse sausage
300 g (11 oz)fresh pork belly
200 g (7 oz)lightly salted pork hock
3yellow onions, thinly sliced
5 clovesgarlic, crushed
1bouquet garnithyme, bay leaf
- 500 g (18 oz) dried Tarbais beans soak 12 hrs
- 4 duck confit legs
- 500 g (18 oz) lamb shoulder, cubed
- 400 g (14 oz) toulouse sausage
- 300 g (11 oz) fresh pork belly
- 200 g (7 oz) lightly salted pork hock
- 3 yellow onions, thinly sliced
- 5 cloves garlic, crushed
- 1 bouquet garni thyme, bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the beans in cold water for 12 hours, then drain and rinse well.
- Cook the beans for 1 hour with the pork hock, bouquet garni and water to cover, until half done.
- Meanwhile, cook the onions and garlic in the Dutch oven with a little duck fat for 8 minutes.
- Add the cubed lamb shoulder and pork belly and sear for 10 minutes until browned.
- In the cassole, alternate layers of drained beans and meat, finishing with the confit legs.
- Pour in bean cooking liquid to cover and bake uncovered for 2 hours at 150 °C (300 °F).
- Break the crust that forms and push it into the beans 7 times during cooking — the Castelnaudary tradition.
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