# Slow-Baked French Cassoulet

French recipe from Chef Jason McKinney, about 32 hours, serves about 4.

Soak the beans overnight — no shortcuts.

- Total time: about 32 hours (estimated)
- Hands-on: about 2 hours
- Serves: about 4
- Level: Hard
- Cuisine: French
- Note: Most of it is a 24-hour duck cure, then confit and a 3-hour bake

## Ingredients

- ½ cup dry cannellini beans
- 2 tablespoons kosher salt
- 5 cups chicken stock
- 2 tablespoons unsalted butter
- ½ pound pork belly
- 2 legs duck confit
- ½ pound garlic sausage
- 1 onion
- 1 carrot
- 1 stick celery
- 1 head garlic
- ½ bunch thyme
- ½ bunch parsley
- 1 bay leaf
- truffle salt or flaky sea salt

### For the Duck Confit

- 1 cup kosher salt
- ½ cup granulated sugar
- 1 piece star anise
- ½ teaspoon allspice
- ½ stick cinnamon
- ½ teaspoon black peppercorns
- ½ teaspoon cardamom
- 2 duck legs
- 1 pint duck fat

## Method

1. **Ahead: the duck confit.** 1. Lightly toast the spices in a saute pan over medium heat. 2. Transfer the spices to a mixing bowl along with the salt and sugar. This is the cure. 3. Lay half of the cure on a sheet tray, place the duck legs on top, and then cover with the remaining cure. Cover the duck legs and transfer to the fridge to cure for 24 hours. 4. The next day, heat the oven to 300F. 5. Melt the duck fat in a small saucepan over medium heat. 6. Rinse the duck legs under cold water and transfer to a tight fitting pot. Cover with the melted duck fat, cover, and transfer to the oven for 2–3 hours. 7. Once cooked, remove the duck from the oven and allow to cool to room temperature, transfer to a container and cover with the duck fat. This is your duck confit!
2. **The night before.** Place the beans in a large mixing bowl container and cover with cold water by at least 4 inches. Add 2 tablespoons of kosher salt and stir to combine. Transfer the beans to the fridge and allow them to soak until class time.
3. **On the day.** Heat the oven to 325F. Dice the pork belly and garlic sausage into 2 inch pieces. Peel and small dice the onion and carrot. Slice the celery. This is the mirepoix. Peel and de-root the garlic cloves.
4. Pick and chop the parsley. Reserve the stems for the braise. Heat the heavy bottomed pot over medium heat and melt the butter. Once the butter is foamy, season the pork belly with truffle salt or flaky sea salt and brown on all sides in the pan, about 4–5 minutes. Remove the pork belly from the pan and reserve on a plate.
5. Add the duck confit to the pan, skin side down, and cook until brown and crispy on both sides, about 4–5 minutes. Remove the duck confit from the pan and reserve on the plate with the belly.. Add the garlic sausage to the pan and cook until browned, about 2–3 minutes. Remove from the pan and transfer to the same plate with the other meat. Add the mirepoix to the pan along with a Pinch of truffle salt or flaky sea salt and cook for 3–5 minutes until softened.
6. Drain and rinse the beans and add them to the pot along with the garlic, bay leaves, thyme, parsley stems, and chicken stock. Bring the liquid to a boil over high heat. Once boiling, turn the heat down to medium low, cover, and simmer for 20 minutes. Remove the lid, add the sausages and pork belly to the pot, and transfer to the oven.
7. Cook the cassoulet in the oven for 1 ½ hours, with the lid off, and then add the duck confit to the pot. Transfer the pot back into the oven, uncovered, and cook for an additional 1 ½ hours until the beans are completely cooked and a beautiful, brown crust forms on top. Once your cassoulet is beautifully cooked and the beans are soft, serve up your delicious cassoulet garnished with a sprinkle of chopped parsley alongside a glass of light red wine and enjoy a delicious French classic!

## Tools

- Cutting board
- Knife
- Large mixing bowl
- Heavy bottomed ceramic pot
- Kosher salt

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/classic-french-cassoulet
By Chef Jason McKinney. Free to cook; please link the page when you share it.