Duck and Pork Sausage Cassoulet with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional French cassoulet with duck confit, pork sausage, and a subtle smokiness from paprika, slow-cooked to perfection. This french-inspired french ready in about 195 minutes pairs whole (about 2 pounds) duck confit, ounces, sliced pork sausage, dried white beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 605 calories and feeds 4, 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.

★ 4.4 (12 ratings) Prep: 30 min Cook: 165 min Serves 4 French cuisine 605 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1 cup dried white beans in cold water for 8 hours, then drain and rinse.
  2. Step 2: Heat 1/4 cup extra-virgin olive oil in a large Dutch oven over medium heat. Add 8 ounces pork sausage slices and cook until browned, about 5-7 minutes, then remove and set aside.
  3. Step 3: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, stirring to combine, and cook for 5 minutes until vegetables soften.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Add 2 cups low-sodium chicken broth, 1/2 cup dry white wine, 1 bay leaf, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, salt, and pepper, then bring to a simmer.
  6. Step 6: Add the drained 1 cup soaked white beans and the whole duck confit (with its reserved fat) to the pot. Reduce heat to low, cover, and simmer for 2 hours.
  7. Step 7: Remove duck confit, let cool slightly, then shred meat and remove bones. Return shredded duck to the pot.
  8. Step 8: Stir in the cooked pork sausage slices, 1/2 cup panko breadcrumbs, and 1 tablespoon olive oil.
  9. Step 9: Stir in 1 tablespoon chopped fresh parsley.
  10. Step 10: Cover the Dutch oven with a lid and bake at 375°F (190°C) for 30 minutes.
  11. Step 11: Uncover and bake for 10-15 minutes until the top is golden and crisp.

Frequently asked questions

How long does Duck and Pork Sausage Cassoulet with Smoked Paprika take to make?

Total time is about 195 minutes (30 min prep + 165 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Duck and Pork Sausage Cassoulet with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces, sliced pork sausage from drying out.

Can I substitute ingredients in Duck and Pork Sausage Cassoulet with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Duck and Pork Sausage Cassoulet with Smoked Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Duck and Pork Sausage Cassoulet with Smoked Paprika?

French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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