Cassoulet with confit duck recipe

A traditional rich slow-cooked French casserole from our French chef Bernard. Immerse yourself in French cuisine on a gourmet French cooking and wine holiday in Toulouse with chef Bernard and chef David.

Serves 6


300g dry white haricot beans (soak for 12 hours)
4 onions (chopped)
250g lardons
6 medium carrots (sliced)
6 cloves garlic (crushed)
8 cloves
1 tsp. peppercorns
1 tsp. salt
1 small tin tomato puree
3 large Toulouse sausages cut into 3 pieces each
3 port belly ribs
Port skin to flavour – cut into strips (3) or pieces
6 pieces confit of duck
Breadcrumbs to cover top when baking
Salt & pepper to taste


Use large deep pot for your casserole. Preheat oven to 180C / 350F .

Drain the beans, set aside.

Brown onions and lardons together in the pot, pour 200ml of water to stop the cooking process.

Add all other ingredients except the duck.

Add water to cover all ingredients and bring to the boil, turn heat down and simmer for 2 hours, check and stir occasionally. Add water as necessary. Remove from heat and leave to rest for a minimum of 6 hours.

Transfer to casserole dish and lay confit of duck on top, sprinkle with breadcrumbs.

Bake for 45 minutes.