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Chef Laurent Manrique | Cassoulet from Gascony


Course Main Course
Cuisine French
Keyword beans, cassoulet
Prep Time 30 minutes
Cook Time 2 hours 31 minutes


  • 2 lbs Tarbais beans (butter beans work as substitute)
  • 6 ounces Bacon (left whole and cut into larger pieces)
  • 3 Duck leg Confit (Cut in half at joint)
  • 1/2 pound Garlic sausages (Cut into thick pieces)
  • 1/2 cup Duck Fat
  • 3 ounces Chicken Stock
  • 6 cloves Garlic (Peeled and crushed)
  • 1 Large Large Onion Diced
  • 10 pieces Peppercorn Pieces (salt and pepper to taste)
  • 1 Large Thyme Bouquet
  • 2 TBSP Tomato Paste


  1. Prep: Soak the beans in cold water over night. Make sure the beans are covered with

    water at all times, you may need to add extra water.

    Pre heat your oven at 325 F.

    Heat up your large cast iron cocotte on high. Add 1 tbs of duck fat.

    Sear the pork sausage until golden brown, then garlic sausage pieces, then the smoked

    bacon. Make sure to do these separately.

    Remove the meat from the pot, and place on baking platters (pyrex works great)

    In the pot, with the left over grease, sweat the onions, garlic, tomato paste, and thyme.

    Add the veal demi glace and 4 cups of stock.

    Add the beans. Simmer uncovered for one hour.

    During the same time: Take your baking platters with all the meat inside except the


    Cover with one cup of chicken stock.

    Braise in oven for 30 minutes.

    Remove the meat. Keep the braising liquid.

    After one hour, taste your beans and seasoning.

    Add delicately the pork sausage, garlic sausage, bacon, and your duck legs inside.

    Braise in the oven for 2 hours. Make sure during that time that the beans don’t get too

    dry. Add the braising liquid if necessary. The beans need to stay very moist.

    The cassoulet will create a natural crust. Brake this crust several time and add liquid for

    the moisture.

    Bon appetit !