Traditional French Cassoulet Recipe

Directions

1. 1

   Render the pork belly first

   Cook the cubed pork belly in a large pot over medium heat until it turns crisp and releases plenty of fat - that rendered fat becomes the flavor base for everything else in the pot.

2. 2

   Brown the sausage in the same fat

   Remove the pork belly and brown the sliced sausage in the same pot, letting it pick up color on all sides, then set it aside with the pork belly.

3. 3

   Build the vegetable base

   Add the diced onion, minced garlic, and diced carrots to the rendered fat and cook for about 8 minutes, until softened and starting to turn golden at the edges.

4. 4

   Add the beans and liquid

   Stir in the soaked, drained white beans, diced tomatoes, chicken broth, and bay leaves, then bring everything to a simmer.

5. 5

   Simmer the beans until tender

   Cover and simmer for 1 to 1.5 hours, stirring occasionally so nothing sticks to the bottom, until the beans are fully tender and the broth has thickened slightly.

6. 6

   Layer everything for baking

   Transfer the beans to a large casserole dish and nestle in the browned pork belly, sausage, and pieces of duck confit, distributing them evenly throughout.

7. 7

   Top with a breadcrumb crust

   Scatter the fresh breadcrumbs evenly across the entire surface - this is what forms cassoulet's signature golden crust.

8. 8

   Bake, breaking and rebuilding the crust

   Bake uncovered at 325F (165C) for 1 hour. Every 20 minutes, break the crust that forms and press it back down into the beans with the back of a spoon - this repeated process, done two or three times, is the traditional technique that builds cassoulet's deep, crackly top layer. Let the final crust set undisturbed for the last 20 minutes.

9. 9

   Serve straight from the dish

   Bring the casserole to the table still bubbling and serve generous portions of beans, meat, and crust in every scoop.