Oven-Baked Cassoulet with Mixed Meats and Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

An oven-baked cassoulet layering tender meats and creamy beans, topped with a fragrant herb and breadcrumb crust for texture. This french-inspired french ready in about 65 minutes pairs legs duck confit legs, sliced pork sausages, cubed 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.

★ 4.5 (13 ratings) Prep: 25 min Cook: 40 min Serves 5 French cuisine 600 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Oven-Baked Cassoulet with Mixed Meats and Herb Crust take to make?

Total time is about 65 minutes (25 min prep + 40 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 Oven-Baked Cassoulet with Mixed Meats and Herb Crust?

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 legs duck confit legs from drying out.

Can I substitute ingredients in Oven-Baked Cassoulet with Mixed Meats and Herb Crust?

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 Oven-Baked Cassoulet with Mixed Meats and Herb Crust for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Oven-Baked Cassoulet with Mixed Meats and Herb Crust?

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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