Castelnaudary Cassoulet
A French stew of white beans, duck confit and pork, slowly cooked and finished in the oven.
This version is inspired by Castelnaudary cassoulet, one of the regional styles of Languedoc. Cassoulet recipes vary between towns and households; here, beans, duck confit and pork are layered in a casserole and finished in the oven.
Method
- 01
Soak the beans
Cover the dried white beans with water and leave them to soak for 12 hours. Then drain them.
720 min - 02
Give the beans their first boil
Put the drained beans in a pot with 3 l of cold water. Bring to a boil and boil for 5 minutes. Drain the beans and discard this water.
5 min - 03
Prepare the broth
Put the pork rind and pork trotter in a pot with the remaining 3 l of water. Bring to a boil, lower the heat and simmer gently for 1 hour. Strain the broth and reserve both the liquid and the rind.
60 min - 04
Cook the beans in the broth
Add the drained beans to the strained broth and simmer gently for about 1 hour, until tender but still holding their shape. Add the garlic during cooking.
60 min - 05
Brown the meats
While the beans cook, gently heat the duck confit in a frying pan so it releases some of its fat, then set it aside. Brown the Toulouse sausage and pork pieces in that fat; set them aside once browned.
- 06
Assemble the casserole
Heat the oven to 150 °C. Line the bottom of an ovenproof casserole with the reserved rind. Add about one-third of the beans, arrange the meats on top and cover with the remaining beans. Pour in hot broth until it just covers the beans.
- 07
Bake the cassoulet
Bake the casserole at 150 °C for 2 hours. If a crust forms on the surface, you can push it under once or twice during cooking. Check that the stew is very hot and boiling before serving.
120 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.