White Bean Cassoulet

  • serves 4
Anthony Sedlak
Anthony Sedlak The Main


98 Ratings
Directions for: White Bean Cassoulet


White Beans

2 cup dried white bean

1 carrot, peeled and halved

1 small stalk celery

½ onion

3 clove garlic, smashed

bay leaf


2 Tbsp olive oil

8 clove garlic, smashed

1 medium onion, diced

1 medium carrot, diced

2 bay leaves

tsp pepper

¼ cup tomato paste

¼ cup duck fat, reserved from Roasted Duck and Bacon recipe

3 cup chicken stock

1 sprig thyme

1 sprig rosemary

Parsley Bread Crumbs

2 cup roughly torn white baguette pieces (about 0.5 stick)

¼ cup chopped parsley

¼ cup olive oil

salt and pepper

Roasted Duck and Bacon

4 duck legs with thighs

4 piece double smoked bacon, each about 1 inch thick x 3 inches, rind trimmed

2 Tbsp salt

1 Tbsp black pepper

2 clove garlic, smashed

2-3 sprigs thyme


4 merguez (or barese) sausages

salt and pepper


White Beans

1. Sort and rinse beans well. Add to a medium pot and cover with cold water. Add carrot, onion, celery, garlic and bay leaf and bring to a simmer.

2. Skim any impurities that rise to the surface. Simmer gently until beans are just barely tender and cooked through, about 30-40 minutes. Strain, reserving liquid.


1. Add olive oil to large heavy bottomed pot over medium heat. Add smashed garlic and cook until light golden, for about a minute or two.

2. Add carrots, onion, bay leaf and pepper and fry gently until slightly coloured.

3. Add tomato paste and cook out for a few minutes. Add duck fat, stock, thyme and rosemary, and bring up to simmer.

Parsley Bread Crumbs

1. Preheat oven to 350. Place roughly torn baguette pieces on a baking tray; drizzle lightly with olive oil and season lightly with salt and pepper.

2. Bake until golden brown and crispy. When cool enough to handle, roughly crush using a back of a pan or pulse quickly in a food processor

3. Combine bread crumbs and parsley in a medium mixing bowl. Fold in olive oil; mixture should be crumbly and slightly moist.

Roasted Duck and Bacon

1. Preheat oven to 450. Season duck legs well with salt and pepper. Arrange duck and bacon, fatty skin side up in a large oven proof casserole or deep baking dish.

2. Add garlic and thyme. Fill with just enough water to cover up ¾ of duck, so that skin remains above water level. Bake, uncovered, until skins are crispy and golden, about 40-45 minutes.

3. Lower oven temperature to 350, and bake another 25-30 minutes, or until duck is cooked and tender.


1. Add strained beans to base sauce and continue to gently simmer for another 8-10 minutes. Adjust consistency with additional bean cooking liquid if mixture seems too dry. Check seasoning for salt and pepper.

2. In separate pan, add 1 tbsp olive oil and bring to medium high heat. Brown sausages on all sides, until cooked through.

3. Preheat oven to 450 °F. Spoon bean and ham mixture into four separate oven-proof bowls or small casserole dishes.

4. Place sausages into bowls, followed by duck thighs. Place thighs skin side up, so that skin shows through beans. Sprinkle bread crumbs over beans.

5. Bake in oven until beans are warmed through and bubbling and bread crumbs are a deep golden brown.

See more: Beans, Game, Herbs, Rice/Grain, Vegetables, Roast, Duck, Dinner


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