READY IN: 2hrs 10mins
Recipe by PalatablePastime

A classic French stew with duck and sausage. Very good for winter when you like something warm and substantial. With crusty French bread and a crisp salad, this makes a nice meal.

Top Review by Cadillacsts

This recipe is very authentic, and is also one of the easiest Cassoulet recipies to follow. I did however use confit duck legs (which I slow roasted at a medium heat for 1 1/2 to 2 hrs first) instead of the duck breast, as I prefer duck legs to duck breast meat. The end result was very good indeed and next time I make it I may well leave out the carrot. Many thanks for a wonderfully simple and authentic recipe.

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. Cut the duck breast and salt pork into large pieces; twist the sausages into little sausages and cut into short lengths.
  3. Heat the oil in a flameproof casserole; cook the meat in batches until well browned; drain on paper toweling.
  4. Add the onions and garlic to pan and cook for 3-5 minutes or until softened, stirring frequently.
  5. Stir in the beans, carrots, tomatoes, tomato paste, bouquet garni, thyme, and salt and pepper.
  6. Return the meats to the pan and mix well.
  7. Add enough of the stock to cover the meat and beans; bring to a boil.
  8. Cover tightly with a lid or foil and bake in the oven for 1 hour.
  9. Remove the cassoulet from the oven and add a little more stock or water (if necessary), and remove the bouquet garni.
  10. Sprinkle on the bread crumbs and bake, uncovered, for 40 minutes more, or until meats are tender and the top is crisp (brown under broiler if necessary).
  11. Garnish with fresh thyme sprigs, if desired.

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