Duck Confit & Toulouse Sausage with Beans & Tomatoes

This rich and comforting dish was inspired by cassoulet, which typically takes days to prepare. But thanks to duck confit, cooked beans, and diced bacon, all you have to do is assemble and bake. Share it with your favorite people, with a fresh salad on the side.

What You Get

Duck confit

Toulouse-style pork sausage

Lardons (French-style bacon)

Crushed tomatoes

Bean ragù

Chicken stock

Thyme

Baguette

Makes 6 to 8 servings

Active Time: 30 minutes 

Total Time: 60 minutes 

Step 1

Preheat the oven to 400°F.

Step 2

Preheat a Dutch oven or large sauté pan over medium heat. Add the duck legs, skin-side down, and cook to render out the fat and lightly crisp the skin, 8 to 10 minutes. Transfer the duck legs to a large bowl. Return the pan to the heat, add the sausage, and sear until browned but not cooked through, 5 minutes per side. Transfer the sausage to a board and slice into rounds.

Step 3

Return the pan to the heat, add the lardons and sauté until crispy, about 5 minutes. Pour off all but about 2 tablespoons of the fat from the pan. Add half of the tomatoes, reserving the rest for another use, stirring to scrape up any browned bits from the bottom of the pan. Add the bean ragù, 2 cups chicken stock, and a few sprigs of thyme. Bring to a simmer before removing from the heat. Stir in the sausage and arrange the duck legs on top. Transfer the pan to the oven and bake until bubbly and golden, 10 to 15 minutes.

Step 4

Toward the end of baking, slide the baguette into the oven to warm, 2 minutes.

Step 5

Serve the cassoulet like a stew, ladling it into bowls with hunks of sausage and duck confit. Serve warm, with the baguette for dipping.



Contains: wheat.

Note: The sausage may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.