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Recipes

Cassoulet

Name: Cassoulet
Prep time: 45 min
Cook time: 6 h
Total time: 36 h
Yield: 6-8

This classic French cassoulet recipe by Executive Chef Matthew McClure is a true labor of love built over two days to develop its signature richness and complexity. Creamy white beans are gently simmered in a deeply flavorful stock made from pork cuts, ham bone, and aromatics, then layered with seared pork belly, garlic sausage, and tender duck confit. As it bakes uncovered, a golden crust forms and is repeatedly broken to allow the stew to thicken and concentrate.

Chef Matthew McClure's Cassoulet - Recipe

Prep Time

45 mins

Cook Time

5-6 hrs

Total Time

30–36 hrs

Serves

6-8

Ingredients

3 lbs White Beans	6 Confit Duck Legs
1 Pig Trotter	1 lb Garlic Sausage
Fresh Pork Rind	1 Bouquet Garni (Thyme, Parsley, Bay Leaf, Peppercorns)
1 Ham Bone	10 Cloves
1 Ham Hock	2 White Onions, Finely Diced
1⁄2 lb Pork Belly, Cubed	2 Heads of Garlic, Finely Diced Salt

Method - Day 1

In a pot of water, poach trotter, rind, ham bone, hock, bouquet garni, and cloves for 2 hours. Strain into a heat-safe container. Reserve stock and proteins separately. Cool overnight. Soak beans in water overnight.

Method - Day 2

Drain beans and blanch for 7 minutes, then drain again.
Debone the ham hock and pig trotter. Reserve the meat.
In the reserved stock from yesterday, simmer the beans for 30 minutes. Strain and reserve both the beans and the stock.

Sear the pork belly, then remove, and set aside.
In the same pan, sauté the onions and garlic. Remove from the pan and stir into the beans. In the same pan, brown the sausage, then remove, and set aside.
In the same pan, sear the duck legs, then remove the meat, and set aside.

In your cassoulet dish or dutch oven, stir together beans and meats, and season with salt. Cover with stock (make sure to reserve some) and cook at 320° for about 2 hours. Do not put a lid on the dish. Check regularly and break the crust to allow the liquid to reduce. If it looks dry add a small amount of stock. Allow to cool and refrigerate overnight. Reserve any extra stock for the next day.