Duck Confit and Pork Cassoulet with Garlic-Infused Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A slow-simmered French stew featuring duck confit and pork shoulder in a creamy bean sauce, topped with a golden crust. This french-inspired french ready in about 195 minutes pairs whole (about 2 pounds) duck confit, dried white beans, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 4.3 (9 ratings) Prep: 30 min Cook: 165 min Serves 4 French cuisine 620 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 1 pound pork shoulder cubes and brown on all sides, about 5-7 minutes.
  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 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, ensuring beans are submerged. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
  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 1/2 cup panko breadcrumbs, 1 tablespoon chopped fresh thyme, and 1 tablespoon olive oil.
  9. Step 9: Cover the Dutch oven with a lid and bake at 375°F (190°C) for 30 minutes.
  10. Step 10: Uncover and bake for 10-15 minutes more until the top is golden and crisp.

Frequently asked questions

How long does Duck Confit and Pork Cassoulet with Garlic-Infused Beans 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 Confit and Pork Cassoulet with Garlic-Infused Beans?

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 dried white beans from drying out.

Can I substitute ingredients in Duck Confit and Pork Cassoulet with Garlic-Infused Beans?

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 Confit and Pork Cassoulet with Garlic-Infused Beans 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 Confit and Pork Cassoulet with Garlic-Infused Beans?

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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