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Cassoulet
A rich French bean and sausage bake that layers already-simmered beans with sausage and duck, then bakes until a proper golden crust forms on top — worth the two-hour commitment.
Ingredients
Instructions
Simmer the beans with the pork until properly tender, about an hour.
The beans should be most of the way cooked before the bake even begins.
Layer the simmered beans with the sausage and duck in a baking dish, distributing the meat evenly through the beans rather than concentrating it in one spot.
Bake at 160°C for a full hour, until a proper golden crust forms on top. That crust is the whole point of cassoulet, so take the time it needs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
