Pork Shoulder and Duck Cassoulet with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rustic French dish where pork shoulder and duck confit meld with white beans in a rich sauce, crowned with a herbed breadcrumb topping. This french-inspired french ready in about 195 minutes pairs whole (about 2 pounds) duck confit, dried white beans, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 630 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.

★ 4.1 (11 ratings) Prep: 30 min Cook: 165 min Serves 4 French cuisine 630 cal/serving
Plan a meal with the AI →

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, 1 teaspoon dried rosemary, 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.
  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, 1 tablespoon chopped fresh rosemary, 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 until the top is golden and crisp.

Frequently asked questions

How long does Pork Shoulder and Duck Cassoulet with Herb Crust 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 Pork Shoulder and Duck Cassoulet with 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 dried white beans from drying out.

Can I substitute ingredients in Pork Shoulder and Duck Cassoulet with 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 Pork Shoulder and Duck Cassoulet with Herb Crust 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 Pork Shoulder and Duck Cassoulet with 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.

What others are saying

Related recipes