Rich Duck Confit and Pork Cassoulet Recipe – A Hearty Comforting Dish

I know it’s not winter here in New Zealand – quite the opposite in fact! We’re in the middle of summer, but today, the weather’s a bit dull and threatening to rain, so I thought we’d change things up with something hot and hearty for dinner. We’ve had a fair few picnics at the beach recently, but today, I just fancied a big comforting bowl of food to warm us up from the inside.

How it Played Out

This Duck Confit and Pork Cassoulet is one of those recipes that’s not a quick fix – it takes a bit of time to prepare. So, I made the duck confit the day before to save myself some hassle. If you’re in a rush or want to make things easier, you can always pick up some store-bought confit from your local deli. I picked up some lovely duck fat from Farro – it’s a bit of a luxury, but the flavour it adds to the duck is totally worth it.

How I Made It

For the sausages, I went with pork and fennel sausages, which I think was nice for this dish, though any good-quality pork sausages or Toulouse sausages will do the trick. These types of sausages work really well because they’re packed with garlic and herbs, making them a perfect fit for the dish.

For the pork, I used a few pieces of pork belly. Since it’s just the two of us for dinner tonight (it’s still strange not cooking for the whole family anymore!), I halved the recipe. It feels a bit odd to use half a can of tomatoes or beans, but Basker has promised to finish off the leftover ingredients in his cooking throughout the week. This dish is also perfect for a larger crowd, though. In the past, I would have made a huge pot to feed the whole family, but tonight, it’s a more manageable size.

I used duck breast for this dish since it was given to me freshly caught by friends who live on a farm, but if I’m being honest, I think duck legs would probably be a bit tastier – there’s just something about the meat next to the bone that makes it extra delicious. If you don’t have duck breast or legs, though, any part of the duck would work, or you could even use another protein, though I’d stick with something rich and tender, like pork… just use more of it.

Once the duck confit is sorted (whether you make it yourself or go the easy route with store-bought), the rest is pretty straightforward. You’ll need to brown the pork and sausages, cook up some vegetables, and then just let everything simmer away in the oven. The long cooking time really lets all the flavours meld together and gives the cassoulet that deep, rich flavour we all crave in winter.

Even though it’s not cold enough for winter just yet, there’s something about the rain outside that made this feel like the perfect dinner. It’s one of those meals that takes a bit of time, but the results are so worth it. And hey, if you’re making this for a crowd, I promise you’ll have plenty left for seconds (if you’re lucky!).

My Suggestion

I’d recommend having this with a nice crisp salad or a chunk of warm, crusty bread to soak up all that delicious sauce. I know it sounds like a lot of work, but trust me, it’s easier than it seems once you’ve got your ingredients prepped and ready to go. And when that cassoulet comes out of the oven, you’ll be glad you put the time in.

So, there you have it – a hearty, comforting meal that’s perfect for a chilly evening. Even if the weather’s not fully wintery, it’s definitely nice to enjoy something warming when the rain’s threatening to make an appearance.

Let me know if you try this recipe – I’d love to hear how it turns out!

➔ Click Here for Step-by-Step Timeline to Prepare Duck Confit and Pork Cassoulet

11:00 AM – Start Duck Confit

Prep Duck Legs: Trim excess skin, score the skin, and salt the duck legs. Let them marinate for 2-3 hours.

1:00 PM – Cook Duck

Cook Duck: Preheat the oven to 120°C. Pack the duck legs into a dish, cover with duck fat, and bake for 2 hours.

3:30 PM – Prepare Cassoulet Base

Brown Pork & Sausages: Brown the pork pieces and sausages in a heavy casserole dish, then set aside.
Cook Vegetables: Add chopped onion, carrot, celery, and garlic to the pot. Cook slowly until softened.
Add Liquids & Herbs: Add the browned pork, sausages, tomatoes, red wine, chicken stock, thyme, and bay leaves. Bring to a boil, then cover and place in the oven at 160°C for 1.5 hours.

5:00 PM – Add Confit Duck and Beans

Check and Add Duck and Beans: Check the cassoulet and add more wine and stock if needed. Add the beans, duck confit, and sausages.
Cook Uncovered: Continue cooking the cassoulet uncovered in the oven for 30-45 minutes, until golden and bubbly.

6:00 PM – Rest and Serve

Serve: Pair with crusty bread or a crisp salad and enjoy your hearty meal!

Rest the Cassoulet: Let the cassoulet rest for 10 minutes before serving.

➔ Click Here for Half Quantity: Just Right for 2-4 People

Duck Confit:

2 fresh duck legs
Rock salt (to taste)
Rendered duck fat or duck skin trimmings

Cassoulet:

1 x 400g can white beans, drained and rinsed

150g pork shoulder fillets, cut into large pieces

2 fresh Toulouse pork sausages, cut into half

½ onion, chopped

½ carrot, chopped

1 stick celery, chopped

1 ½ cloves garlic, chopped

1 x 200g can chopped tomatoes or ½ x 400g can

250ml red wine (plus extra if needed)

250ml chicken stock (plus extra if needed)

½ tbsp chopped fresh thyme

1 bay leaf

Recipe Card

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

★🍖🫘🍲🥖🍷🍽️🕯️★

Duck Confit and Pork Cassoulet

Servings: 6-8
Prep Time: 3 hrs
Cook Time: 240 mins
Difficulty: medium
Print

A hearty winter dish with slow-cooked duck confit, pork, sausages, and beans. Perfect for a cozy evening with friends.

The key to a perfect cassoulet is slow cooking and patience—let the flavours meld together for maximum depth.
Make sure to check the liquid levels halfway through cooking and add more wine and stock if needed.
𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁 :
Inspired by classic French cassoulet recipes

Ingredients

3-4 fresh duck legs
Rock salt (to taste)
Rendered duck fat or duck skin trimmings

300g pork shoulder fillets, cut into large pieces
3-4 fresh Toulouse pork sausages, cut into half
1 onion, chopped
1 carrot, chopped
2 sticks celery, chopped
3 cloves garlic, chopped
1 x 400g can chopped tomatoes
500ml red wine (plus extra if needed)
500ml chicken stock (plus extra if needed)
1 tbsp chopped fresh thyme
2 bay leaves
2 x 400g cans white beans, drained and rinsed

Directions

𝗗𝗨𝗖𝗞 𝗖𝗢𝗡𝗙𝗜𝗧:
1. Prepare Duck Legs: Trim the duck legs of any excess skin and reserve the skin for use during cooking. Score the skin and around the shank to expose the bone. Salt the duck legs liberally and let them marinate for 2-3 hours.
2. Cook Duck Legs: Preheat the oven to 120°C. Pack the duck legs into a dish and cover with rendered duck fat (or duck skin trimmings if necessary). Cover with foil and bake for 2 hours or until tender. Once done, drain well and set aside.

𝗖𝗔𝗦𝗦𝗢𝗨𝗟𝗘𝗧:
1. Brown Pork & Sausages: Brown the pork pieces in a heavy casserole dish, then remove and set aside. Brown the sausages in the same pot and remove them for later use.
2. Cook Vegetables: Add the onion, carrot, celery, and garlic to the pot and cook slowly until just softened.
3. Add Liquids & Herbs: Return the pork and all its juices to the pot, followed by the tomatoes, red wine, chicken stock, thyme, and bay leaves. Bring to a boil, then cover and place in the oven at 160°C for 1.5 hours.
4. Add Sausages & Duck: Check the cassoulet halfway through. If it’s too dry, add more wine and stock (equal amounts). Add the sausages (halved for easier eating), duck confit, and beans. Continue cooking uncovered in the oven for 30-45 minutes until golden and bubbly.

𝗦𝗘𝗥𝗩𝗘:
1. Rest & Serve: Remove the cassoulet from the oven and let it rest for 10 minutes before serving. Pair with a crisp salad or crusty bread to soak up the rich sauce. Enjoy the flavours of winter!