Cassoulet with Mixed Meats and Herb-Infused Breadcrumb Topping

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich cassoulet combining pork sausage, duck confit, and pork belly with white beans, slow-cooked and topped with a savory herb breadcrumb crust. This French recipe, ready in about 140 minutes, pairs duck confit legs, pork sausage, pork belly, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 duck confit legs
• 10 oz pork sausage
• 8 oz pork belly, diced
• 2 cups dried white beans
• 5 cups chicken broth
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• 4 tbsp olive oil
• 1 cup breadcrumbs
• 1/3 cup, finely chopped parsley
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Soak 2 cups dried white beans in cold water overnight. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 8 oz diced pork belly and cook for 7 minutes until browned and fat renders. Remove and set aside.
3. Step 3: Add 10 oz pork sausage to the same pot, breaking into chunks, and brown for 5 minutes. Remove and set aside with pork belly.
4. Step 4: Add remaining 2 tbsp olive oil, 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8 minutes until softened.
5. Step 5: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook for 2 minutes.
6. Step 6: Add soaked beans, 5 cups chicken broth, 4 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer and cook covered for 1 hour until beans are tender.
7. Step 7: Nestle 3 duck confit legs skin-side up, pork belly, and sausage into the pot. Season with 2 tsp salt and 1 tsp black pepper.
8. Step 8: Preheat oven to 375°F. Mix 1 cup breadcrumbs with 1/3 cup finely chopped parsley and drizzle with 1 tbsp olive oil.
9. Step 9: Transfer stew to an oven-safe dish if necessary. Sprinkle breadcrumb mixture evenly on top.
10. Step 10: Bake uncovered for 25 minutes until crust is golden and stew edges are bubbling.
11. Step 11: Rest for 10 minutes before serving to deepen flavors.