Sea Cassoulet

Ingredients

• 600 g Dry white beans (ingot variety) (Soak overnight (minimum 8 h) in water with onions and bay leaves)
• 600 g Pork shoulder (Cut into large dice)
• 600 g Pork belly (fatty bacon) (Cut into dice, adds fat and flavor)
• 2 pcs Toulouse sausages (Whole, then cut into pieces before assembling)
• 2 pcs Confit duck legs (Thawed, skin still crispy)
• 3 c. à soupe Duck fat (About 45 ml, for browning meats and vegetables)
• 8 pcs Garlic cloves (Crushed or pressed)
• 2 pcs Onions (Large, cut into quarters)
• 3 pcs Bay leaves (Dried)
• 1.5 L Chicken or duck broth (Preferably unsalted, adjust according to consistency)
• to taste Sea salt
• to taste Freshly ground black pepper

Instructions

1. Soaking the beans

   Place the dry white beans in a large bowl, add the onions cut into quarters and the bay leaves. Cover with cold water and let soak for at least 8 h or overnight.

   Time: PT15M

2. Preheating the oven

   Preheat the oven to 190 °C (or 180‑200 °C depending on your oven).

   Time: PT10M

   Temperature: 190°C

3. Sauté the meats

   In a pot, melt the duck fat. Add the pork shoulder dice and pork belly dice. Brown over medium heat for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: medium

4. Seasoning

   Stir in the crushed garlic, season lightly with salt and add generously freshly ground black pepper. Mix for 2 minutes.

   Time: PT2M

5. Adding the beans and liquid

   Drain the soaked beans, add them to the pot with the remaining onions, bay leaves and cover with water or chicken broth until the beans are just submerged.

   Time: PT5M

6. Simmering

   Bring to a gentle boil, then reduce heat so the mixture simmers gently (no vigorous boiling). Let simmer for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: low

7. Browning the confit duck legs

   In a skillet, heat a little duck fat and quickly sear the confit duck legs 2‑3 minutes each side until they develop a light coloration.

   Time: PT5M

   Temperature: high

8. Browning the Toulouse sausages

   In the same skillet, brown the Toulouse sausages 3‑4 minutes each side. Set aside.

   Time: PT5M

   Temperature: high

9. Assembly in the cassole

   Transfer the pot contents into the cassole. Form layers: first a layer of beans, then pieces of meat (pork, sausage, duck leg), repeat until ingredients are exhausted. Finish with a layer of beans.

   Time: PT10M

10. Adding the final broth

    Pour the remaining broth until the ingredients are just covered. Add one last bay leaf.

    Time: PT5M

11. Oven cooking

    Place the cassole in the preheated oven and bake for 1 hour 15 minutes at 190 °C, until the surface forms a golden crust and the beans are tender.

    Time: PT1H15M

    Temperature: 190°C

12. Rest

    Remove the cassoulet from the oven, let rest for 10 minutes before serving so the flavors stabilize.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dry white beans (ingot variety): Cannellini beans, Flageolet beans
• Instead of Pork shoulder: Pork neck
• Instead of Pork belly (fatty bacon): Fatty lard
• Instead of Toulouse sausages: Mild chorizo, Merguez
• Instead of Confit duck legs: Roasted duck legs
• Instead of Duck fat: Lard, Butter
• Instead of Garlic cloves: Garlic powder
• Instead of Onions: Shallots
• Instead of Bay leaves: Thyme
• Instead of Chicken or duck broth: Diluted broth cube

Equipment Needed

• Cast iron pot or Dutch oven
• Frying pan (skillet)
• Cassole (clay pot) or deep baking dish
• Oven
• Ladle
• Cutting board
• Chef's knife
• Tablespoons

Critical Steps — Do Not Skip

• Complete soaking of beans (minimum 8 h).
• Properly brown the meats to develop aromas.
• Simmer on low heat without violent boiling.
• Bake until a golden crust forms.

Chef Tips from the Video

• Duck fat is essential: it gives the authentic flavor of South‑West cassoulet.
• Use a clay cassole for even heat and a characteristic crust.
• Let the cassoulet rest before serving; the flavors develop further.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Soak the beans the day before.
• Prepare the assembly in the cassole, cover and refrigerate until ready to bake.
• Cassoulet reheats very well the next day, or even the day after.