Oven-Baked Cassoulet with Mixed Meats and Herb Crust

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

An oven-baked cassoulet layering tender meats and creamy beans, topped with a fragrant herb and breadcrumb crust for texture. This French recipe, ready in about 65 minutes, pairs duck confit legs, pork sausages, pork belly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 5, 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
• 8 oz, sliced pork sausages
• 12 oz, cubed pork belly
• 3 cans (15 oz each), drained cannellini beans canned
• 1 large, diced onion
• 5, minced garlic cloves
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh thyme
• 1 1/4 cup breadcrumbs
• 3 cups chicken broth
• 4 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp tomato paste

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Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 12 oz cubed pork belly and cook for 8 minutes until browned and crispy; remove and set aside.
2. Step 2: Add 8 oz sliced pork sausages to the skillet and brown for 5 minutes; remove and set aside.
3. Step 3: In the same skillet, add 1 diced large onion and 5 minced garlic cloves; sauté for 4-5 minutes until translucent and aromatic.
4. Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes until fragrant.
5. Step 5: In a large ovenproof casserole, combine drained beans from 3 cans of cannellini, cooked pork belly, sausage, onion mixture, and 3 cups chicken broth. Nestle 3 duck confit legs on top.
6. Step 6: Season with 2 tsp salt and 1 tsp black pepper, then stir gently to combine.
7. Step 7: Mix 1 1/4 cup breadcrumbs with 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh thyme, and 2 tbsp olive oil until crumbly.
8. Step 8: Sprinkle the breadcrumb and herb mixture evenly over the cassoulet.
9. Step 9: Bake uncovered in the preheated oven for 25 minutes until the top is golden brown, bubbling, and slightly crisp.
10. Step 10: Let the cassoulet rest for 10 minutes before serving to enhance flavors.