Classic Cassoulet

Ingredients

Dried white beans

2 cups

Pork shoulder

1 pound, cut into chunks

Duck confit

1 cup, shredded

Sausages (Toulouse or garlic sausage)

2 links, sliced

Onion

1, chopped

Carrot

1, diced

Celery stalk

1, diced

Garlic

4 cloves, minced

Chicken broth

4 cups

Tomato paste

2 tablespoons

Thyme

1 teaspoon, dried

Bay leaves

2

Salt

to taste

Black pepper

to taste

Breadcrumbs

1 cup

Parsley

for garnish, chopped

Instructions

1. Soak the dried white beans in water overnight. Drain and rinse thoroughly before using.
2. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the pork shoulder and brown on all sides. Remove the pork from the pot and set aside.
3. In the same pot, add the sausages and cook until browned. Remove and set aside with the pork.
4. Add the chopped onion, carrot, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
5. Stir in the tomato paste and cook for an additional minute until fragrant.
6. Return the pork shoulder and sausages to the pot. Add the soaked white beans, shredded duck confit, chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
7. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, or until the beans are tender and the flavors have melded beautifully.
8. Preheat the oven to 375°F (190°C).
9. Transfer the cassoulet mixture to a large baking dish. Evenly sprinkle the breadcrumbs over the top.
10. Bake for 20-30 minutes, or until the breadcrumbs are golden and crispy.
11. Remove from the oven and let sit for a few minutes. Garnish with chopped parsley before serving.