Castelnaudary Cassoulet

Castelnaudary Cassoulet

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1 1/2 lb shelled Coco de Paimpol fresh beans
1/2 lb pork belly, skin on, sliced
1/2 -3/4 lb pork bones with a little meat attached
4 carrots, quartered
2 onions, quartered
5 garlic cloves, chopped
3-4 fresh bay leaves
1 1/2 tsp salt
1 tsp pepper
8-10 confit duck drumsticks
8 Toulouse sausages
Bread crumbs


Put the beans, pork belly, pork bones, carrots, onions, garlic, bay leaves, salt and pepper in a large stock pot and cover with water about 2 inches above the ingredients.  Bring to a boil, then simmer for 2 hours.  Drain, reserving the broth separately from the vegetables, beans and meat.  Discard the bones.

Degrease the duck by slowly browning it in a large skillet, remove and set aside to drain. Add the sausages to the skillet, brown then set aside to drain.

Assemble the cassoulet by placing half the bean mixture in the bottom of a large tajine. Add a layer of the duck and sausages, then the rest of the beans.  Sprinkle with a generous layer of bread crumbs, then place in a 350 F oven for 2 hours.