Cassoulet is more than just a meal; it is a regional pride and a culinary monument. Each town in the Languedoc—Castelnaudary, Toulouse, and Carcassonne—has its own version, differing in the type of meat and preparation. The common thread, however, is white beans and the slow cooking process that transforms simple ingredients into a symphony of flavors. A crucial part of the process is creating and breaking the crispy crust that forms on the surface during baking. Traditionally, the crust is broken and the dish is returned to the oven, a process that is repeated several times.
When preparing it, the key is to take your time and let all the flavors slowly meld together. Soaking the beans overnight and long braising of the meats are essential steps. The result is an incredibly rich and hearty dish that is perfect for cold evenings and for sharing with friends and family.
Soak the beans overnight in cold water. The next day, cook them in fresh water until half-tender (about 45 minutes). Drain and set aside.
In a large pan, brown the duck confit and sausage. Remove excess fat, but reserve the duck fat. Remove the sausage and confit, and in the same pan, brown the cubed pork shoulder until golden. Remove the pork.
In a pot with the reserved duck fat, sauté the onion, carrot, and garlic. Add the tomato passata and cook for another 5 minutes. Add the pork, the half-cooked beans, thyme, bay leaf, and cover with broth. Bring to a boil.
Preheat the oven to 160°C (325°F). Transfer everything to a traditional cassole or other oven-safe pot. Place the duck confit and sausage on top. Bake for 2 hours.
After 2 hours, break the crust that has formed and stir it into the beans. Bake for another hour, breaking the crust at least 2-3 more times. If desired, you can sprinkle breadcrumbs on top for an extra crispy finish.
Serve the Cassoulet hot, directly from the pot, with fresh bread and a glass of red wine.