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Quick Cassoulet

Quick Cassoulet


As the weather gets cooler, you start craving some comforting stick-to-your-ribs dishes. This rich and flavourful pork and white bean casserole from Chef Michael P. Clive is sure to keep you warm, cosy and satisfied! 

Quick Cassoulet by Chef Michael P. Clive


2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
2 each bay leaf, sprig fresh thyme and parsley, tied together
3 cloves garlic, minced
4 confit duck legs*, storebought
4 pork sausage links, sliced in 1/2 inch pieces
4 strips bacon, chopped
2 tbsp tomato paste
1 cup diced canned tomato
600 g white navy beans, soaked overnight
to taste salt and pepper
Breadcrumb Topping
1 cup breadcrumbs
3 tbsp parsley, chopped
2 garlic cloves, minced
3 tbsp olive oil


  1. Heat the oven to 400F. Using a Dutch oven on a stovetop, brown the sausage pieces in a little vegetable oil over medium high heat. Remove from pan and set aside. Place bacon into the same Dutch oven and over lower heat render and brown the bacon. Drain some of the bacon fat from pan, add the diced onions, carrots and celery…some people call that mirepoix. Sweat that mixture for 8 minutes…the "mirepoix" will start to soften and let out its moisture. Add the fresh herb bouquet…give it a sniff for dramatic appeal.
  2. Add back to the pot the browned sausage and bacon. Add the tomato paste and diced tomato. Stir together.  Add the soaked beans and cover with chicken stock. Cover the pot and bake in the oven for 1.5 hrs (the beans should be super tender and somewhat splitting). Check it out after 40 minutes and adjust the liquid…make sure the beans are submerged!
  3. Drop the temp on the oven to 375F.  In a bowl, toss together the breadcrumb mixture ingredients. Remove lid from the Dutch oven and sprinkle the bread topping over the cooked bean mixture. Place back into oven for an additional 10 minutes. It should be golden brown when complete!
  4. In a searing hot sauté pan, brown the already cooked legs of duck to develop browning.  Remove herb bouquet. Serve the bean and meat concoction into a shallow bowl and mount a duck leg off to the side of the bowl.
  5. Serve with a crisp salad and vinaigrette so you feel better about yourself. Bon appétit!

*You can find confit duck legs in specialty butcher shops and many well stocked grocery stores, usually in the freezer section. Substitute cooked chicken thighs if you like. 

Yield: Serves 4-6


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