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Cassoulet with Duck Confit

If you're looking for an extra special dish to make a real impression, then look no further than this divine Cassoulet with Duck Confit!


  • 250g dried cannellini beans, soaked overnight

  • 1 L chicken stock

  • 2 carrots, peeled

  • 4 garlic cloves, peeled

  • 1 onion, pricked with 3 cloves

  • 1 bouquet garni (parsley, thyme and bay leaf)

  • 200g piece smoked speck

  • 1 tbsp. tomato paste

  • 4 legs of duck confit

  • 4 Toulouse (or any good garlicky sausages)

  • 400g slice of pork belly, skin scored

  • 2 tomatoes, quartered

  • ½ cup breadcrumbs

  • Salt and pepper


  • 1.

    Rinse the beans and place into a large pot with the stock, onion, carrots, garlic, bouquet garni and water to finish covering the beans by 5 cm. Bring to the boil, and then reduce heat and cook covered for about 1- 1½ hours. Add the speck and tomato paste 45 minutes into this cooking process and season lightly with salt and pepper.

  • 2.

    In the meantime prepare the meats. Pre heat the oven to 200°C.

  • 3.

    Cook the well seasoned pork belly for 35 minutes before turning the oven down to 160°C. Now add the duck confit and sausages to the tray and cook for a further 30 minutes. Halfway through this cooking stage, add the fresh tomatoes to the tray to caramelise.

  • 4.

    Drain the excess fat once cooked and then cut the meats into bite size pieces, leaving the duck legs whole.

  • 5.

    In an oven-proof large casserole pot, pour a first layer of beans, then arrange the meats, apart from the duck. Add another layer of the bean mixture and arrange the duck legs on the top.

  • 6.

    Spread breadcrumbs over the cassoulet and cover with a tight lid and bake at 180°C for another 25 minutes. Remove the lid for the last 5 minutes to get extra crispy and golden brown.


Time: 3 hours + overnight
Serves: 6

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