Cassoulet
White beans baked with confit duck, sausage, and tomatoes, a rustic French farmhouse stew that's warm, rich, and deeply satisfying.
Ingredients (serves 6)
- 1 lb white beans (canned)
- 4 oz sausage
- 2 oz duck confit
- 1 onion
- 3 carrots
- 3 cloves garlic
- 1 cup canned tomatoes
- 2 cups chicken stock
- 2 tbsp tomato paste
- 1 tsp thyme
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Save this recipeInstructions
- 1
Heat a large pot over medium heat. Sauté diced onion and carrots for 5 minutes until soft.
- 2
Mince garlic and add to pot with tomato paste, stirring for 1 minute.
- 3
Add canned beans, canned tomatoes, chicken stock, and thyme. Bring to a simmer.
- 4
Crumble sausage into a skillet and cook over medium heat until browned, about 5 minutes. Drain fat and add to pot.
- 5
Shred duck confit meat and add to pot. Simmer for 30 minutes uncovered until sauce thickens.
- 6
Taste and adjust seasoning with salt and pepper. Serve hot in bowls.
