Ina Garten Cassoulet Recipe: White Bean Stew With Duck Confit and Sausage

This cassoulet brings French countryside flavors to your kitchen with a rich, slow-simmed stew of white beans, duck confit, and sausage.

Ina Garten’s approach simplifies this classic dish without sacrificing depth. The key is layering flavors through slow cooking, allowing the beans to absorb the rich broth and the meats to become fall-off-the-bone tender.

The result is a hearty, comforting meal with a golden crust that forms naturally in the oven. Each spoonful delivers a perfect balance of creamy beans, tender duck, and savory sausage.

Perfect for a special dinner or a cozy weekend project, this dish rewards patience with restaurant-quality results at home.

Ingredients for Cassoulet Recipe Ina Garten

Rich, slow-cooked comfort with duck confit, sausage, and creamy white beans. Nothing shy about it.

The duck confit is non-negotiable—D’Artagnan or La Belle Fermière are my go-tos (check the French aisle at Whole Foods). If you’re making your own, render the fat slowly; it’s worth the effort. For the sausage, Toulouse is traditional, but any herby pork sausage works. The beans? Rancho Gordo if you want to splurge, but supermarket brands are fine too.

No duck confit? Chicken thighs confit-style get you close (salt-cure overnight, then slow-cook in olive oil). Out of Toulouse sausage? Sweet Italian sausage works in a pinch. White beans can be canned (two 15-oz cans, drained) if you’re short on time, but dried taste better. The wine can be any dry white—whatever’s open. Skip the cooking wine; it’s too salty.

This tastes even better the next day—3-4 days in the fridge, 3 months frozen. Reheat covered at 350°F until bubbly. The crust won’t stay crisp, but the flavors deepen beautifully. Leftovers? Rarely an issue here.

Step-by-Step Instructions for White Bean Stew With Duck Confit and Sausage

This is how I build layers of flavor in this rustic French classic.

Step 1: Soak and Par-Cook the Dried White Beans

Cover the 2 cups Dried White Beans with cold water by 3 inches and soak overnight. Drain and rinse before use. In a large Dutch oven, combine the soaked beans with the 4 cups Chicken Stock, 2 whole Bay Leaves, and 2 whole Fresh Thyme Sprigs.

Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 45 minutes until the beans are just tender but still hold their shape. Skim off any foam that rises to the surface during cooking. This par-cooking ensures the beans will be perfectly tender when finished in the cassoulet.

Step 2: Brown the Toulouse Sausage and Aromatics

Heat 1 tablespoon of the 0.25 cup Olive Oil in a large skillet over medium-high heat. Remove the 1 lb Toulouse Sausage from its casing and add to the skillet, breaking it into ½-inch pieces. Cook for 8-10 minutes until browned on all sides.

Using a slotted spoon, transfer the sausage to the Dutch oven with the beans. In the same skillet, add the diced 2 whole Onions, sliced 3 whole Carrots, and diced 3 whole Celery Stalks. Cook for 5-7 minutes until the vegetables soften and begin to color.

Step 3: Build the Cassoulet Base

Add the minced 6 cloves Garlic Cloves to the skillet and cook for 1 minute until fragrant. Stir in the 3 tbsp Tomato Paste and cook for 2 minutes to deepen its flavor. Deglaze the skillet with the 1 cup Dry White Wine, scraping up any browned bits from the bottom.

Simmer for 3-4 minutes until the liquid reduces by half. Pour this mixture into the Dutch oven with the beans and sausage. Season with the 2 tsp Salt and 1 tsp Black Pepper.

Step 4: Add Duck Confit and Finish Cooking

Preheat the oven to 325°F. Nestle the 4 whole Duck Confit Legs skin-side up into the bean mixture in the Dutch oven. The legs should be mostly submerged. Cover the pot and transfer it to the oven.

Bake for 1 hour, then uncover and bake for another 30-45 minutes until the top is golden brown and the liquid has thickened slightly. The duck skin should be crispy and the beans should be creamy.

Step 5: Add the Crust and Serve

Increase the oven temperature to 375°F. Sprinkle the 1 cup Bread Crumbs evenly over the top of the cassoulet and drizzle with 2 tablespoons of the remaining Olive Oil. Bake uncovered for 15-20 minutes until the crust is deep golden brown and crisp.

Remove the Bay Leaves and Thyme Sprigs before serving. Let the cassoulet rest for 10 minutes to allow the flavors to meld. Serve hot directly from the Dutch oven, ensuring each portion includes some of the crispy crust, duck confit, sausage, and beans.

Best Sauces and Condiments for This Recipe

Classic French Pairings

I love serving this with Dijon mustard on the side—its sharp tang cuts through the richness beautifully. Just 1 tsp per serving adds the perfect contrast. It’s a traditional pairing in the Southwest of France where cassoulet originates. 💛

Herb-Infused Oils

A drizzle of thyme-infused olive oil right before serving enhances the aromatic notes. I make mine by heating ½ cup olive oil with 4 thyme sprigs for 5 minutes on low heat. The oil picks up the herb’s earthy essence.

Wine-Based Sauce

For a restaurant-style touch, reduce 1 cup dry white wine with 1 tbsp shallots and 1 tsp butter until syrupy. This 5-minute sauce adds a bright, acidic lift that balances the dish’s depth.

Fresh Herb Garnish

Always finish with chopped fresh parsley—about ¼ cup for the whole dish. The freshness cuts through the richness. I also add a sprinkle of chopped chives for a mild onion note.

Crusty Bread

A warm baguette is essential for soaking up the flavorful broth. I serve mine with sliced rustic bread toasted with garlic butter. The crisp texture contrasts perfectly with the creamy beans.

Pickled Vegetables

For acidity, offer cornichons or pickled red onions. Their vinegary bite refreshes your palate between bites. I keep a small bowl of each on the table for guests to add as desired. 🌟

Frequently Asked Questions