French · Dinner
Slow-Cooked Duck and Bean Stew
Cassoulet Toulousain
The great slow-cooked bean stew of Toulouse, Tarbais beans baked with duck confit, Toulouse sausage and pork shoulder under a deep golden crust.
$$$
45 minsPrep
3 hrs 30 minsCook
4 hrs 15 minsTotal
HardLevel
Nutrition per serving
780Calories
52gProtein
42gFat
48gCarbs
8gSugar
10gFiber
920mgSodium
145mgChol
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Instructions
1
Prep
Soak beans overnight, drain. Cut pork shoulder into 4cm chunks. Cube smoked pork belly. Finely chop onion, garlic; dice carrot, celery. Chop parsley. Toast breadcrumbs. For salad: tear frisée, toast walnuts, finely chop shallot. Whisk vinegar, mustard, walnut oil, shallot, pinch salt.
2
Boil
Place beans in medium pot with 1L water, bring to boil, simmer 10 minutes, drain. Return beans with bouquet garni, half onion, 2 crushed garlic cloves, cover with stock, simmer 40 minutes until almost tender.
3
Sear
Heat 0.5 tbsp duck fat in heavy casserole over medium-high. Brown pork shoulder 5 minutes, transfer to plate. Brown sausages 3 minutes, remove, halve diagonally. Render smoked pork belly 4 minutes until crisp, remove.
4
Build
Reduce heat, add remaining onion, carrot, celery, sauté 6 minutes until soft. Stir in remaining garlic and tomato paste, cook 2 minutes until fragrant. Pour wine, scrape base clean, reduce 2 minutes. Add tomatoes, simmer 4 minutes.
5
Braise
Return pork shoulder and smoked belly to casserole, add 300ml stock, simmer covered 40 minutes until pork is tender. Drain beans, reserving liquid, discard bouquet. Layer half beans in small earthenware casserole, top with pork mixture, sausage, confit leg, cover with remaining beans.
6
Bake
Pour bean cooking liquid until just covered, drizzle 1 tbsp duck fat. Bake uncovered at 150°C for 1.5 hours, pressing crust down every 30 minutes. Scatter breadcrumbs over top, bake 15 minutes more until deep golden crust forms.
7
Finish and plate
Toss frisée and walnuts with vinegar-walnut oil dressing. Scatter parsley over cassoulet. Serve with frisée salad alongside on warm plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) dried Tarbais beans
- 250g (8.8 oz) pork shoulder
- 2 Toulouse sausages
- 1 confit duck leg
- 100g (3.5 oz) smoked pork belly
- 1 medium brown onion
- 1 medium carrot
- 1 celery stalk
- 4 garlic cloves
- 200g (7 oz / 1/2 can) canned chopped tomatoes
- 1 tbsp tomato paste
- 125ml (1/2 cup) dry white wine
- 600ml (2.5 cup) chicken or pork stock
- 1 bouquet garni
- 1.5 tbsp duck fat
- 40g (1.4 oz) coarse breadcrumbs
- 1.5 tbsp flat-leaf parsley
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.5 head frisée lettuce
- 30g (1 oz) walnut halves
- 0.5 tbsp walnut oil
- 1 tsp sherry vinegar
- 0.25 tsp Dijon mustard
- 0.5 small shallot