Duck Confit Cassoulet with Toulouse Sausage

A hearty and flavorful French stew featuring duck confit, Toulouse sausage, white beans, and vegetables, topped with crispy breadcrumbs.

Prep Time

30 minutes

Total Time

3 hours

Calories

1125 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.87/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread

Cuisine:

French

Mood:

Comfort Food

Ingredients

Servings

4legsDuck Confit(about 1.5 pounds total)

£14.00

1poundToulouse Sausage(cut into 1-inch pieces)

£7.00

1poundDried White Beans(soaked overnight and drained, or use 2 cans (15oz each), drained and rinsed)

£1.80

2mediumCarrots(chopped)

£0.30

2stalksCelery(chopped)

£0.40

1largeOnion(chopped)

£0.30

4clovesGarlic(minced)

£0.20

2tablespoonsTomato Paste

£0.20

4cupsChicken Broth

£1.50

1cupDry White Wine(Optional)

£2.00

2Bay Leaves

£0.20

1teaspoonThyme(dried)

£0.20

0.5cupBread Crumbs(Panko or other coarse breadcrumbs)

£0.40

2tablespoonsOlive Oil

£0.30

to tasteSalt

to tasteBlack Pepper

2tablespoonsFresh Parsley(chopped, for garnish)

£0.40

Total Cost

£29.20

£4.87 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
If using dried beans, soak them overnight. Drain and rinse thoroughly.
3.
In a large Dutch oven or cassole dish, heat 1 tablespoon of olive oil over medium heat. Brown the Toulouse sausage on all sides and remove from the pot. Set aside.
4.
Add the carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute.
5.
Deglaze the pot with the white wine (if using), scraping up any browned bits from the bottom.
6.
Add the soaked and drained white beans (or canned beans), chicken broth, bay leaves, and thyme to the pot. Bring to a simmer.
7.
Nestle the browned Toulouse sausage and duck confit (skin side up) into the bean mixture. Ensure the duck is mostly submerged, but the skin is peeking out.
8.
Cover the pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the beans are tender and the duck is cooked through.
9.
While the cassoulet is baking, prepare the breadcrumb topping. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and crispy. Season with salt and pepper.
10.
Remove the cassoulet from the oven. Increase the oven temperature to 375°F (190°C).
11.
Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
12.
Return the cassoulet to the oven and bake uncovered for another 15-20 minutes, or until the breadcrumbs are golden brown and the cassoulet is bubbly.
13.
Remove from the oven and let rest for 10-15 minutes before serving. Garnish with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (500g)

1125 kcal / 4707 kJ

Carbs

45g

17% of RDA

Fat

75g

107% of RDA

Protein

68g

136% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

8 g

9% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

If the cassoulet appears dry during baking, add a little more chicken broth.

For a richer flavor, use duck fat instead of olive oil to brown the sausage and vegetables.

You can make the cassoulet ahead of time and refrigerate it for up to 2 days. Add the breadcrumb topping just before baking.

If your Duck Confit is already very salty, taste the beans before adding more salt and adjust accordingly.

Cooking Equipment

Oven

Large Dutch Oven or Cassole Dish

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If the cassoulet appears dry during baking, add a little more chicken broth.

For a richer flavor, use duck fat instead of olive oil to brown the sausage and vegetables.

You can make the cassoulet ahead of time and refrigerate it for up to 2 days. Add the breadcrumb topping just before baking.

If your Duck Confit is already very salty, taste the beans before adding more salt and adjust accordingly.

Duck Confit Cassoulet with Toulouse Sausage

Ingredients

Instructions