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
Toulouse-style pork sausage
Lardons (French-style bacon)
Makes 6 to 8 servings
Active Time: 30 minutes
Total Time: 60 minutes
Preheat the oven to 400°F.
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.
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.
Toward the end of baking, slide the baguette into the oven to warm, 2 minutes.
Serve the cassoulet like a stew, ladling it into bowls with hunks of sausage and duck confit. Serve warm, with the baguette for dipping.