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Cassoulet-White Bean, Duck leg and Pork Sausage Stew

Originating in southern France, this simple country stew is named for the deep earthenware pot –cassole – in which it’s traditionally prepared. A creamy, comforting blend of white beans, duck, and pork sausage, sometimes incorporating pork skin or other meats as well.  It’s common to use duck confit, but it’s better to cook the duck legs fresh. You can try to cook everything together in one pot, but bean cooking times can be unpredictable so I recommend cooking them separately.

Ingredients

Scale
  • 1 pound Navy or other white bean
  • 2 duck legs
  • 12–16 oz pork sausage
  • 2 cups chopped tomatoes
  • 2 medium onions
  • 2 stalks celery
  • 6 cloves of garlic
  • One bunch fresh thyme
  • Salt and pepper to taste

Instructions

  1. Start your beans soaking the day before.
  2. Place your duck legs, tomatoes, onions, garlic, and celery in a heavy bottomed stew pot and simmer gently until the duck meat is falling off the bone, about 2 hours.
  3. Cook your beans until tender and smooth, 30-90 minutes.
  4. Add the cooked beans, fresh thyme (dried works too) and sliced sausage to the stew pot (I prefer a smoked kielbasa but any sausage will work). Season to taste. 
  5. Add water or stock as necessary to adjust consistency and prevent scorching on the bottom.

  • Author: Ben Lester
  • Category: soup

Find it online: https://localgrain.org/cassoulet-white-bean-duck-leg-and-pork-sausage-stew/