Classic cassoulet recipe: A hearty French classic

Ingredients for Classic cassoulet

• 6 duck legs

• 90 ml water, plus additional for soaking

• 4 sprigs thyme

• 4 garlic cloves, smashed

• 10 g black peppercorns

• 5 ml juniper berries (optional)

• 2 whole cloves

• 1 large onion, halved through root end

• 675 g dried tarbais, corona, or cannellini beans, soaked overnight, drained

• 225 g pancetta, left in 1 thick piece

• 2 carrots, scrubbed, halved crosswise if large

• 1 head of garlic, halved crosswise

• 4 sprigs thyme

• 1 bay leaf

• Kosher salt, freshly ground black pepper

• 675 g skinless, boneless pork shoulder, cut into 2.5 cm pieces

• 5 ml kosher salt, plus more

• Freshly ground black pepper

• 30 ml vegetable oil

• 1 large onion, peeled, chopped

• 1 large carrot, peeled, chopped

• 4 garlic cloves, finely chopped

• 4 sprigs thyme

• 1 bay leaf

• 1 can (410 g) crushed tomatoes

• 1.5 litres chicken stock or low-salt chicken stock

• Kosher salt, freshly ground pepper

• 450 g fresh pork sausage (such as Toulouse, sweet Italian, or unsmoked kielbasa)

• 360 g medium-fine fresh breadcrumbs, divided

• 15 g finely chopped parsley

• 1 garlic clove, halved lengthwise

• 450 g precooked garlic sausage, sliced crosswise 0.5 cm thick (optional)

How to make Classic cassoulet

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.