Slow-Braised Cassoulet with Duck Confit and White Beans

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

A traditional French cassoulet slow-braised to meld duck confit, pork sausage, and creamy white beans into a rich, hearty stew topped with a golden crust. This French recipe, ready in about 150 minutes, pairs dried cannellini beans, duck confit legs, pork sausages for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
• 1 lb pork sausages
• 1 lb pork shoulder, cut into 1-inch cubes
• 2 medium carrots, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 6 cups chicken stock
• 4 thyme sprigs
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• 1 cup breadcrumbs
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 1 lb dried cannellini beans in cold water overnight, then drain and rinse thoroughly.
2. Step 2: In a large heavy-bottom pot, heat 3 tbsp olive oil over medium heat. Add 1 lb pork shoulder cubes and brown on all sides for about 8 minutes, then remove and set aside.
3. Step 3: Add 1 large diced yellow onion and 2 diced medium carrots to the pot, sauté over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until aromatic and deepened in color.
5. Step 5: Return pork shoulder to the pot along with soaked beans, 6 cups chicken stock, 4 thyme sprigs, and 2 bay leaves. Bring to a simmer, cover, and cook gently for 1.5 hours until beans are tender.
6. Step 6: While beans cook, brown 1 lb pork sausages in a skillet over medium heat until golden and cooked through, about 8 minutes.
7. Step 7: Gently heat 4 duck confit legs in a separate pan, skin side down, until the skin is crisp, about 5 minutes.
8. Step 8: Preheat oven to 375°F. Remove thyme and bay leaves from bean mixture, then stir in browned sausages and duck confit.
9. Step 9: Transfer the cassoulet mixture to an ovenproof casserole dish, sprinkle 1 cup breadcrumbs evenly on top, and drizzle with 1 tbsp olive oil.
10. Step 10: Bake uncovered for 25 minutes until topping is golden brown and bubbling at the edges.
11. Step 11: Remove from oven, sprinkle 1/4 cup chopped fresh parsley, and season with 2 tsp salt and 1 tsp black pepper to taste before serving.