World Flavors Cookbook

Cassoulet de Castelnaudary

A legendary, slow-baked white bean casserole from the Southwest of France, featuring duck confit, pork, and garlic sausage.

Cuisine: France

Ingredients

• 1kg dried Tarbais or Great Northern beans
• 4 legs of duck confit
• 500g pork shoulder, 200g pork rind
• 4 garlic sausages (Toulouse style)
• 1 whole head of garlic
• Breadcrumbs for the crust

Instructions

1. Soak beans overnight. Simmer with pork rind and aromatics until tender.
2. Brown the pork shoulder and sausages in a skillet.
3. Layer beans, meats, and sausages in a deep clay pot (cassole).
4. Cover with bean cooking liquid and bake at 150°C for several hours.
5. Break the crust that forms 7 times (traditionally) to allow the fat to re-incorporate.