Chef Antoine’s Cassoulet Recipe



1 ½ pounds cannellini beans (do not soak)

1 pound pork, 1” cubed

1 pound lamb, 1” cubed

Gizzards and Hearts of 3 Ducks

¼ pound duck fat

3 quarts stock (duck, chicken, lamb, or water)

1 tablespoon herbs de provence


Freshly ground black pepper

6-8 cloves whole garlic

2 cups bread crumbs

6 duck legs confit1

3 garlic sausage (cooked)


First 7 ingredients go into a 6 ½ quart stock pot or French oven2. Cook until beans are to a point, keep their definition (tender, but not broken)3. Transfer contents to Cassoulet bowl. Add salt, pepper & garlic. Sprinkle with some of the bread crumbs & bake in a preheated 325 degree oven for about an hour. Turn the bread crumbs in and add more after 40 minutes. After your cassoulet has cooked for an hour, add the duck legs and cut up sausage with more bread crumbs and bake for ½ hour or until crumbs are crisp.


1 To confit duck legs, immerse them in duck fat and cook at medium heat, 3 hours or until the meat pulls away from the bone.

2 Make sure to leave at least 1” of growing space in your pot.

3 You will want to keep the first step of the beans pretty soupy, so feel free to add more broth if it looks too dry.