French Cassoulet with Duck Confit & Toulouse Sausage

Cassoulet is a traditional slow-cooked French country dish that is warming, rich, and super savory. It usually takes hours to make, but thanks to our house-made duck confit and cooked beans with bacon, all you have to do is assemble, bake, and share with a table full of your favorite people. 

What You Get
Sonoma County Meat Co. Toulouse-style pork sausage
Mary’s Free Range duck leg confit
Bianco DiNapoli tomatoes
Rancho Gordo tarbais beans with smoked bacon
Thyme
Panko

What You’ll Need
Olive oil

Makes 6-8 servings

Active Time: 15 mins
Total Time: 50-60 mins

Step 1
Preheat the oven to 400 degrees. In a large casserole pan or wide, deep skillet, add a splash of olive oil and sear the sausage whole over medium-low heat until browned on both sides. 

Step 2
Pick the duck meat from the bone (save bones and skin for your next stock!). Pull thyme leaves from stems. Once the sausage is cooked, rest for 2-3 minutes, then cut into coins and set aside.

Step 3
Add a cup of water, the tomatoes, and the beans to the skillet and stir to combine. Add in the duck meat and chopped sausage. Top with panko, thyme leaves and a drizzle of olive oil. Bake for 35-40 minutes, or until golden and bubbly. Serve in bowls and dig in!  We like to serve cassoulet with a crisp, bright winter salad to lighten everything up.

Contains: wheat.