Pork Shoulder and Duck Cassoulet with Herb Crust

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 recipe, ready in about 195 minutes, pairs duck confit, pork shoulder, dried white beans 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 whole (about 2 pounds) duck confit
• 1 pound, cut into 1-inch cubes pork shoulder
• 1 cup dried white beans
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1/4 cup extra-virgin olive oil
• 2 cups low-sodium chicken broth
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• to taste salt
• to taste pepper
• 1/2 cup panko breadcrumbs
• 1 tablespoon, chopped fresh thyme
• 1 tablespoon, chopped fresh rosemary
• 1 tablespoon olive oil

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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.