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Recipes Nugget Markets Signature Recipes

Classic Cassoulet

Prep time
1 hour, plus 8–12 hours soaking PT1H
Cook time
4 hours PT4H
Yield
6 servings
Difficulty
4 out of 5 on the difficulty scale
Classic Cassoulet Nugget Markets

By infusing beans with herbs, pork, and veggies and topping it all off with crispy duck confit, this traditional French comfort food manages to feel rustic, wholesome, and indulgent all at the same time.

Ingredients

  • 1 pound dried cannelinni beans
  • 3 quarts water
  • Kosher salt, to taste
  • 8 ounces thick-cut bacon, cut into quarters
  • 4 links Fresh to Market Burgundy Pepper Sausage
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 3 ribs celery, diced
  • 12 cloves garlic, minced, divided
  • 1 bay leaf
  • 2 sprigs Italian parsley, plus ½ bunch, chopped, divided
  • 2 sprigs thyme
  • 1 smoked ham hock
  • 6 cups chicken bone broth, divided
  • 6 duck confit legs
  • 1 cup panko breadcrumbs

Preparation

In a large bowl, cover beans with 3 quarts salted water and let stand at room temperature overnight. Drain and rinse beans, then set aside.

Preheat oven to 325°F.

In a large Dutch oven, render bacon chunks over medium-high heat, stirring occasionally, until browned all over, about 7 minutes. Leaving rendered fat in the Dutch oven, use a slotted spoon to transfer bacon to a large bowl, then set aside.

Add sausage to Dutch oven and cook for 6–8 minutes, until well browned on all sides. Transfer to the bowl with the bacon. Once cooled, cut sausages into quarters.

Add onion, carrots, celery, and 8 cloves minced garlic to the Dutch oven. Being careful not to burn the garlic, cook for about 4 minutes, stirring and scraping up browned bits from the bottom of the pot until onion is translucent but not browned. 

Tie bay leaf and sprigs of parsley and thyme together with kitchen twine, then add to the Dutch oven with the drained beans, ham hock, and 3 cups bone broth. Bring to a simmer over high heat, then reduce heat to low, cover, and cook until beans are slightly softened, about 30 minutes.

Use tongs to remove and discard the herb bundle. Then remove the ham hock and reserve. Add bacon and sausage to the pot and stir to incorporate.

Pick the meat and skin from the ham hock, dice small, and add back to the pot, discarding the bones. Add remaining bone broth and stir gently. Beans should be almost completely submerged. Cover, transfer to oven, and cook for about 1 hour 30 minutes.

Remove and uncover Dutch oven. Add duck confit, skin side-up. Return to oven and continue cooking uncovered for 1 hour.

Combine chopped parsley, 4 cloves minced garlic, and panko together in a bowl. Sprinkle evenly over the cassoulet and cook uncovered for 30 more minutes. Crust should be dark golden brown and beans should be viscous. Serve immediately.