How to prepare

Put the soaked, drained beans in a large pot and cover with fresh water by 5 cm. Bring to a boil, then simmer for 45 minutes, until the beans are just tender but still hold their shape. Drain and reserve.

Heat the olive oil in a large ovenproof Dutch oven over medium-high heat. Season the pork and duck with part of the salt and pepper, then sear in batches until deeply browned, about 3 minutes per side. Transfer the meat to a plate.

Pork and duck legs seared until deeply browned in a Dutch oven

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Lower the heat to medium. Add the onion and carrot to the same pot and saute for 6 minutes, stirring until softened and lightly golden. Add the garlic and saute for 1 minute, until fragrant.

Stir in the tomatoes, stock, bay leaves, thyme, remaining salt, and pepper. Add the beans and return the pork, duck, and any collected juices to the pot. Bring to a gentle simmer, cover, and simmer for 30 minutes.

Heat the oven to 170°C. Arrange the sausage slices across the surface of the bean mixture, pressing them halfway into the liquid. Cover and bake for 75 minutes, until the beans are creamy and the pork is tender.

Remove the lid and bake for 25 to 30 minutes more, until the sauce has thickened and the top is richly browned. Confirm that the pork, sausage, and the thickest part of each duck leg reach 74°C, and that the duck is tender.

Cassoulet with a deeply browned crust over creamy white beans and meats

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Rest the cassoulet for 15 minutes so the broth settles and the crust firms slightly. Remove the bay leaves and thyme stems, then serve hot from the pot.

Why this recipe works

Soaking and gently simmering the beans keeps their centers creamy while the pork, duck, sausage, and aromatic broth build layered depth. A long uncovered bake concentrates the sauce and creates cassoulet's signature browned crust.

Storage and reheating

How to store it

Cool within 2 hours, cover, and refrigerate for up to 4 days. The flavor improves overnight.

How to reheat it

Reheat covered in a 180°C oven until the entire cassoulet, including the center and all meat, reaches 74°C, then uncover for 10 minutes to restore the crust. Individual portions may be microwaved until steaming hot throughout.