Duck Confit Cassoulet Recipe

Preparation Steps

1. 1

   Prepare the Duck Confit

   Start by seasoning the duck legs with salt, minced garlic, and thyme. Let it marinate in the refrigerator for at least 12 hours or overnight.

2. 2

   Cook the Duck

   In a large pot or Dutch oven, melt the duck fat over medium heat. Add the marinated duck legs, ensuring they are fully submerged. Cook on low heat for about 2 hours until the meat is tender and falls off the bone.

3. 3

   Sauté Vegetables

   Remove the duck legs and set aside. In the same pot, add diced carrots, onion, and celery. Sauté until soft, about 5-7 minutes.

4. 4

   Combine Ingredients

   Stir in the white beans, chicken broth, and bay leaves. Add the duck legs back into the pot. Simmer for 30-40 minutes to let the flavors meld.

5. 5

   Prepare the Topping

   Preheat your oven to 375°F (190°C). In a bowl, mix breadcrumbs with a little duck fat or olive oil. Sprinkle the breadcrumb mixture over the cassoulet.

6. 6

   Bake the Cassoulet

   Place the pot in the oven and bake for about 30 minutes, or until the top is golden and crispy. Remove from the oven and let it cool slightly.

7. 7

   Serve

   Garnish with fresh parsley and serve hot. Enjoy your Duck Confit Cassoulet!