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White bean cassoulet with duck confit

This white bean cassoulet is made with thyme, French garlic sausages, bread crums and fresh parsley and served topped with duck leg confit.



White Bean Cassoulet with Duck Confit

  • 1 ½ pounds (680 g) dried Cannellini beans
  • ¼ cup (60 ml) olive oil or duck fat
  • 2 links French garlic sausage, cut into ½ inch (1.25 cm) cubes
  • 1 onion, small dice
  • 4 thyme sprigs, leaves only
  • 1 bay leaf
  • 3 quarts (3 L) chicken stock
  • 5 cloves garlic, sliced
  • 1 carrot, cut into ½ inch (1.25 cm) cubes
  • 2 stalks celery, cut into ¼ inch (.75 cm) cubes
  • Salt and pepper to season
  • ¼ cup (60 ml) butter, cold and cubed
  • 4 pieces of duck leg confit, trimmed of excess fat
  • 1 cup (240 ml) breadcrumbs, toasted with butter, salt, and pepper
  • ¼ cup (60 ml) parsley, chopped


For the Beans

  1. Soak beans overnight in cold water, refrigerated.
  2. Strain and rinse beans.

For the Cassoulet

  1. In a large heavy skillet, heat olive oil over medium-high heat.
  2. Add French sausage cubes and cook for 2 minutes, until starting to render and brown slightly.
  3. Add onion and cook for 2 minutes, until soft.
  4. Add garlic, cook for 1-2 minutes.
  5. Add carrot, celery, thyme, and bay leaf and cook for 3 minutes, until just starting to soften.
  6. Add beans and half the stock.
  7. Bring to a very gentle simmer and cook for 1 hour, stirring occasionally.
  8. Add more stock as needed and simmer until beans are tender but not falling apart, and a nice thick sauce has formed around the beans.
  9. Season with salt and pepper.
  10. Off the heat, stir in the cold butter to finish the sauce.
  11. Transfer to serving dish (or dishes) and garnish with breadcrumbs and parsley.
  12. Top with a duck confit leg and serve immediately. Enjoy!

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