This is a dish that will take you to the popular culinary paradise!



  • 350 to 400 g of beans type ingot (of lauragais preferably)
  • 2 legs of duck or goose confit, cut in half.
  • 4 pieces of 80g of pure pork sausage called “Toulouse”.
  • 4 pieces of 50g of pork shank, shoulder or chest
  • 250 g pork rind which half will be used after cooking for presenting the cassoulet.
  • A little salted lard or bacon
  • 1 poultry carcass or some pork bones, onions and carrots


  • The night before: Soak the beans overnight in cold water.
  • The next day: Drain the water, put the beans in a saucepan with three liters of cold water and boil for 5 minutes. Turn off the heat, drain the water and set aside beans.
  • Proceed with the preparation of the broth, again with 3 liters of water, the rinds cut into wide strips, a poultry carcass or some pork bones and, according to your taste a few onions and carrots. Salt and pepper (generously). Cook the soup for an hour and then strain the broth and recover rinds.
  • In this filtered broth, cook the beans until they are soft but they are left whole. For this, it takes about an hour to boil.
  • During the cooking of beans, prepare the meat.
  • In a large frying pan, degrease pieces of confit, heat and set aside.
  • In the remaining fat, sauté the Toulouse sausages and set aside.
  • Fry the pork to be browned and set aside with the other meats.
  • Drain the beans and reserve the broth warm. Add beans and some garlic cloves, and the double in weight of salted bacon ground together.

Mounting Cassoulet

  • To do this we use the terracotta dish named “Cassolo” (now the “casserole”), which gave its name to the cassoulet, a dish quite hollow of clay for oven.
  • Line the bottom of the casserole with chunks of rind add about a third of beans add meat and pour over the rest of the beans Arrange sausages by pushing in the beans and sausages to remain above apparen Complete the casserole by pouring the hot broth that should just cover the beans Pepper mill at the surface and add a tablespoon of duck fat used to brown the meat.


  • Bake at 150 ° / 160 ° (Thermostat 5 or 6) and cook for two to three hours.
  • During cooking, will be formed on top of the casserole a golden brown crust that you will push in repeatedly (7 times the ancients said).
  • When the top starts to dry, add a few tablespoons of broth.


  • If you prepare this stew the day before, it should be warmed in the oven at 150 ° for an hour and a half before serving. Do not forget to add a little broth or, failing that, a few tablespoons of water.
  • Very important! Serve a bubbling cassoulet in its casserole, spoon it gently without stirring, it will be better and do not hesitate to help yourself for more!