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Recipe · Languedoc
Cassoulet rapide
Quick cassoulet with sausage and duck confit
⏱ 90 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)canned white beans
4Toulouse sausages
4duck confit legs
400 g (14 oz)fresh pork belly- 200 g (7 oz)pork rind
3canned peeled tomatoes300 g (11 oz)
2yellow onions
6 clovesgarlic
1carrot
100 g (3½ oz)breadcrumbs
3 tbspolive oil
1bouquet garnithyme, bay leaf, parsley
500 ml (2 cups)chicken stock
1 tspfine salt
1 tspfreshly ground pepper
- 800 g (28 oz) canned white beans
- 4 Toulouse sausages
- 4 duck confit legs
- 400 g (14 oz) fresh pork belly
- 200 g (7 oz) pork rind
- 3 canned peeled tomatoes 300 g (11 oz)
- 2 yellow onions
- 6 cloves garlic
- 1 carrot
- 100 g (3½ oz) breadcrumbs
- 3 tbsp olive oil
- 1 bouquet garni thyme, bay leaf, parsley
- 500 ml (2 cups) chicken stock
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Cut the fresh pork belly into thick 3 cm (1 in) strips. Thinly slice the 2 yellow onions into half-moons. Remove the green germ from the 6 garlic cloves and crush them with the flat of a sharp knife.
- Heat 2 tbsp of olive oil in the large Dutch oven over high heat. Brown the whole Toulouse sausages for 8 minutes, turning them often so they color nicely on all sides.
- Set the browned sausages aside. In the same pot, cook the pork belly strips for 6 minutes until golden and crisp. Add the pork rind cut into strips and cook for 3 minutes to render the fat.
- Add the sliced onions and crushed garlic to the pork fat. Cook for 8 minutes over medium heat until the onions are soft and golden — the flavor base of a traditional cassoulet from Occitania.
- Stir in the peeled tomatoes, crushed with a spoon, the peeled and sliced carrot, and the bouquet garni. Cook for 5 minutes over medium heat so the tomatoes release their juice and their tangy flavor concentrates.
- Drain and rinse the canned white beans, then add them to the pot with the hot chicken stock. Salt lightly (the confit and sausages are already salty), pepper generously and bring to a simmer.
- Pour everything into the earthenware cassole or a 30 cm (12 in) baking dish. Arrange the browned sausages and the duck confit legs (lifted out of their fat) on top, pushing them in slightly.
- Sprinkle the breadcrumbs evenly over the top and bake for 35 minutes at 180 °C (350 °F) until a golden crust forms. Break the crust with a spoon twice during cooking so a new one forms each time.
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