Slow-Baked Cassoulet with Duck Confit and White Beans

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A traditional French cassoulet slow-baked with tender duck confit, pork sausage, and creamy white beans, crowned with a golden, savory crust. This French recipe, ready in about 210 minutes, pairs dried cannellini beans, duck confit legs, pork sausage links for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 6, 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 lb dried cannellini beans
• 4 duck confit legs
• 12 oz pork sausage links
• 1 lb pork shoulder, cubed
• 4 chicken thighs, bone-in
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 6 cups chicken stock
• 4 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp fresh parsley, chopped
• 1 cup bread crumbs
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Rinse 1 lb dried cannellini beans and soak overnight in cold water covering beans by 2 inches. Drain and set aside.
2. Step 2: Preheat oven to 325°F. In a large Dutch oven over medium heat, add 3 tbsp olive oil and brown 1 lb cubed pork shoulder for 5-7 minutes until edges are caramelized. Remove and set aside.
3. Step 3: Add 12 oz pork sausage links to the pot, cook for 5 minutes until browned, then remove and slice into 1-inch pieces.
4. Step 4: In the same pot, add 1 diced yellow onion, 1 diced carrot, 1 diced celery stalk, and 4 minced garlic cloves. Sauté over medium heat for 8 minutes until softened and fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly darkened and aromatic.
6. Step 6: Add the soaked and drained beans, 6 cups chicken stock, 4 fresh thyme sprigs, 2 bay leaves, 2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover partially, and cook on low for 1 hour until beans are tender.
7. Step 7: Nestle 4 duck confit legs and 4 bone-in chicken thighs into the bean mixture, add the browned pork shoulder and sliced sausage. Cover and transfer to oven.
8. Step 8: Bake at 325°F for 1.5 hours until meat is tender and flavors meld.
9. Step 9: Remove the lid, sprinkle 1 cup bread crumbs mixed with 2 tbsp chopped fresh parsley evenly over the top, and bake uncovered at 375°F for 25 minutes until crust is golden and bubbling.
10. Step 10: Let rest for 10 minutes before serving, spooning generous portions with the rich bean and meat sauce.