Summary: White bean stew with duck confit and pork, baked until golden. Ready in 4 hours, serves 6.
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Category: Pork, French Cuisine
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Quick overview
- Dish: Cassoulet
- Category: Pork, French Cuisine
- Cuisine: French
- Main ingredient: White beans, 1.1 lb (dried, soaked overnight)
- Guide: 12 Most Famous French Dishes
- Total time: 240 minutes (30 min prep + 210 min cooking)
- Difficulty: Advanced
- Servings: 6 (Portion weight: 14 oz)
- Key technique: Slow baking
- Preparation types: Braising, baking
- Dietary info & allergens: Contains dairy, sulfites
- Suitable for: Dinner, winter meals, special occasions
- Nutritional values (per serving): 620 kcal, Protein: 35 g, Fat: 32 g, Carbs: 45 g
- Storage: 3 days in fridge, 3 months in freezer
- Pairing: Red wine, Cahors, sparkling water
- In short: A rich, slow-cooked bean and meat stew from south-west France.
- Last updated: 24. 9. 2026
WAGUU says: “Cassoulet is not a dish – it is an event. Make it when you have time.”
Key facts
| Prep time: | 30 minutes (plus overnight soaking) |
| Cooking time: | 210 minutes |
| Temperature: | 300 °F (oven) |
| Servings: | 6 |
At a glance
A rich, slow-cooked stew of white beans, duck confit, and pork, baked until the top is golden and crisp. A dish that fills the house with warmth.
Ingredients
Base servings: 6 • Portion weight: 14 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Dried white beans (cannellini) | 1.1 lb | Soaked overnight |
| Duck confit legs | 4 pieces | Ready-made or homemade |
| Pork belly | 14 oz | Cut into large chunks |
| Toulouse sausages | 10 oz | Or good-quality pork sausages |
| Dry-cured bacon | 5 oz | Cut into lardons |
| Yellow onions | 2 pieces | Medium, finely chopped |
| Carrots | 2 pieces | Medium, sliced |
| Garlic | 4 cloves | Crushed |
| Tomato paste | 2 tbsp | Double concentrate |
| Chicken stock | 34 fl oz | Good quality |
| White wine | 7 fl oz | Dry |
| Fresh thyme | 4 sprigs | Or 1 tsp dried |
| Bay leaves | 2 pieces | Dried |
| Duck fat | 2 tbsp | Or olive oil |
| Breadcrumbs | 2 oz | Fresh or dried |
| Fine sea salt | 1 tsp | To taste |
| Black peppercorns | 1 tsp | Freshly ground |
Why you will love this recipe
- Deep, rich flavor: The beans absorb the flavors of the duck, pork, and sausages. Every spoonful is different.
- Feeds a crowd: This recipe serves six generously. It is perfect for a winter gathering.
- Better the next day: Like all braises, it improves overnight. Make it ahead for a stress-free dinner.
Why it works: The slow bake at 300 °F allows the beans to absorb the flavors of the meat and stock. The breadcrumb topping becomes golden and crisp, adding texture to the creamy beans.
Recipe overview
Prep: 30 min | Cook: 210 min | Difficulty: Advanced | Servings: 6 | Type: Main | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Soaking the beans – overnight
Equipment: Large bowl
1. The night before, put the beans in a large bowl and cover with cold water. Leave to soak overnight. Drain and rinse before using.
VKB: Beans have doubled in size and are soft to the bite.
Before you continue:
Do not skip the soaking. It softens the beans and makes them easier to digest.
Phase 2: Preparation – 20 min
Equipment: Cutting board, knife
2. Cut the pork belly into large chunks. Cut the bacon into lardons. Chop the onions and carrots. Crush the garlic. If using ready-made duck confit, remove the legs from the tin and wipe off excess fat.
VKB: Meat is cut into even chunks. Vegetables are chopped.
Before you continue:
Do not wash the meat. Pat it dry with paper towels instead. Washing spreads bacteria.
Phase 3: Searing – 15 min
Equipment: Large skillet, tongs
3. Heat the duck fat in a large skillet. Sear the pork belly and sausages until browned on all sides. Remove and set aside. In the same pan, fry the bacon lardons until crisp. Remove and set aside.
VKB: Meat is deeply browned on all sides. Bacon is crisp.
Before you continue:
Sear the meat in batches. If you overcrowd the pan, the meat steams instead of browning.
Phase 4: Building the stew – 15 min
Equipment: Large Dutch oven, wooden spoon
4. In a large Dutch oven, cook the onions and carrots in the remaining fat for 5 minutes. Add the garlic and tomato paste. Cook for 1 minute. Add the wine and let it reduce by half. Add the beans, stock, thyme, and bay leaves.
VKB: Vegetables are soft. Wine has reduced. Beans are covered with liquid.
Before you continue:
Do not let the garlic burn. It becomes bitter. Cook it gently.
Phase 5: Baking – 180 min
Equipment: Oven, Dutch oven with lid
5. Add the seared pork, sausages, and bacon to the Dutch oven. Nestle the duck confit legs into the beans. Cover with a lid and transfer to the oven. Bake at 300 °F for 2.5 hours. Remove the lid, sprinkle with breadcrumbs, and bake for a further 30 minutes until the top is golden and crisp.
VKB: Beans are creamy and tender. The top is golden and crisp. The meat is falling apart.
Before you continue:
If the beans look dry during baking, add a splash of stock. They should be moist but not swimming in liquid.
Phase 6: Resting and serving – 10 min
Equipment: Spoon, bowls
6. Remove the Dutch oven from the oven. Let it rest for 10 minutes before serving. Spoon into deep bowls. Serve with crusty bread and a green salad.
VKB: The beans are creamy. The meat is tender. The top is crisp.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large Dutch oven | 5–6 quarts | Any heavy pot | Small pot overcrowds the beans |
| Skillet | 12 inches | Sauté pan | Overcrowding steams the meat |
| Cutting board | Large | Any flat surface | Cross-contamination if not cleaned |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 155 kcal | 620 kcal | 3720 kcal |
| Fat | 8 g | 32 g | 192 g |
| of which saturated | 3 g | 12 g | 72 g |
| Carbohydrates | 11.3 g | 45 g | 270 g |
| of which sugars | 2 g | 8 g | 48 g |
| Protein | 8.8 g | 35 g | 210 g |
| Salt | 0.6 g | 2.4 g | 14.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use dried beans, not canned. They have better texture and absorb more flavor.
- Tip 2: Do not skip the breadcrumb topping. It adds texture to the creamy beans.
- Tip 3: If using homemade duck confit, reserve the fat for sautéing potatoes.
- Tip 4: Cassoulet tastes even better the next day. Reheat gently in the oven.
Scientific background
The slow bake at 300 °F allows the beans to absorb the flavors of the meat and stock. The breadcrumb topping becomes golden and crisp through the Maillard reaction, adding texture to the creamy beans.
Fine Dining – Professional techniques
- Plate composition: Spoon the beans into a deep bowl. Place a piece of duck confit on top. Add a slice of sausage.
- Texture contrast: Serve with a crisp green salad and crusty bread.
- Temperature contrast: Add a spoonful of cold crème fraîche on top just before serving.
- Aromatic additions: Garnish with fresh parsley and a little orange zest.
Sensory radar
- Appearance: Golden-brown crust, creamy beans, rich meat.
- Aroma: Duck, pork, garlic, and thyme.
- Taste: Deep, savory, with the richness of the meat balanced by the beans.
- Texture: The beans are creamy. The meat is tender. The top is crisp.
Pairing
- Wine: Cahors or Madiran – full-bodied red wines from south-west France.
- Beer: A Belgian dubbel or a dark ale.
- Non-alcoholic: Sparkling water with a slice of orange.
Different variations
- Cassoulet de Castelnaudary: Made with pork and sausages but no duck or goose.
- Cassoulet de Toulouse: Includes duck or goose confit and Toulouse sausages.
Allergens and dietary information
Contains: Dairy, sulfites • Gluten: Contains gluten (breadcrumbs) • Not suitable for: Gluten-free, lactose-free
Suitable for
Dinner, winter meals, special occasions
Substitution catalogue
- Duck confit: Goose confit or roast duck legs
- Pork belly: Pork shoulder or lamb shoulder
- Toulouse sausages: Any good-quality pork sausages
- Duck fat: Olive oil or goose fat
FAQ
Can I make this ahead of time?
Yes. Make it a day ahead and reheat gently in the oven. The flavor improves overnight.
Can I use canned beans?
Yes, but reduce the cooking time. Canned beans are already cooked. Add them for the last hour of baking.
What is duck confit?
Duck confit is duck legs cured in salt and cooked slowly in duck fat. It is a traditional specialty of south-west France.
Why is my cassoulet dry?
The beans absorb liquid during baking. Add a splash of stock if they look dry. They should be moist but not swimming in liquid.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Double the recipe but use a larger Dutch oven. 10+ people: Make two batches. Reheat gently in the oven.
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Gently in the oven at 300 °F for 30 minutes.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
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Most common mistakes
- Not soaking the beans – Soaking softens the beans and makes them easier to digest.
- Using canned beans without adjusting cooking time – Canned beans are already cooked. Add them later.
- Letting the cassoulet dry out – Add a splash of stock if the beans look dry during baking.
- Skipping the breadcrumb topping – It adds texture and a golden crust.