Cassoulet (Slow-Cooked White Bean and Duck Casserole)

Cassoulet is one of France’s great slow-cooked bean casseroles, associated with the south-west and prized for its generous, deeply savoury character. Tender white beans absorb the flavour of duck legs, pork sausage, pancetta, aromatics, thyme and bay as they cook gently in stock, creating a dish that is hearty without needing much accompaniment. The defining finish is the uncovered bake, which forms a dark golden crust over the rich beans and melting meat. A little dry white wine sharpens the final flavour, making this a robust dinner for cold evenings, relaxed entertaining or make-ahead cooking.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style French rustic comfort food
Flavor profile Rich • Savoury • Herbal • Umami
Techniques Browning • Simmering • Oven-baking
Key equipment Dutch oven • Oven
Cooking style Slow-cooked • Make-ahead friendly • Crowd-friendly
Time commitment Slow-cooked

Why this recipe works

  • Built-in depth: Browning the duck, pancetta and sausages first creates a savoury base that flavours the beans as they cook.
  • Creamy beans: Slow cooking gives the white beans time to soften fully while absorbing stock, aromatics and rendered meat juices.
  • Classic crust: The final uncovered bake concentrates the surface and forms the golden crust associated with cassoulet.

Get the most out of this recipe

Authenticity notes

  • South-west French roots: Cassoulet is strongly associated with south-west France, where regional versions vary but typically centre on white beans, rich meats and a browned top.
  • Meat variations are normal: Duck, pork sausage and pancetta create a rich, accessible version; other cassoulets may use different pork cuts or confit depending on region and cook.
  • Practical home method: Using one Dutch oven keeps the process manageable while still building flavour through browning, slow cooking and a final crust-forming bake.

Timing notes

  • Most of the time is hands-off: The active work happens early: soaking, browning and softening the aromatics. The longer oven time is what tenderises the beans and duck.
  • Rest before serving: A short rest helps the liquid settle and makes the casserole easier to portion without losing the crust immediately.
  • Serve hot, not rushed: Cassoulet is best served piping hot after resting, when the beans are creamy and the top still has structure.

Texture tips

  • Let the crust form undisturbed: Once the cassoulet is uncovered for the final bake, avoid stirring so the surface can set, colour and crisp naturally.
  • Watch the liquid level: If the beans are tender but the liquid still looks thin before the final bake, reduce it briefly on the hob so the top can brown rather than steam.
  • Cook the beans gently: A steady, gentle simmer helps the beans become tender and creamy without breaking down into a heavy paste.

Make-ahead tips

  • Good made ahead: Cassoulet reheats well, and the savoury flavours become more integrated after a night in the fridge.
  • Reheat without drying out: Reheat covered in a 180°C (355°F) oven until piping hot throughout, adding a splash of water if the beans look dry; uncover near the end to refresh the top.
  • Freeze in portions: Cool completely, freeze in portions, then defrost overnight in the fridge before reheating thoroughly.

Equipment you'll need

Dutch oven Large pot Oven
Ingredients
Instructions
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  1. Put the dried white beans in a large pot and cover with plenty of cold water. Bring to the boil, boil for 2 minutes, then take off the heat and leave to soak for 1 hour. Drain and rinse well.
  2. Heat the oven to 160°C (320°F). Pat the duck legs dry and season all over with the salt and black pepper. Heat the olive oil in a Dutch oven over medium heat, then brown the duck legs skin-side down until the fat renders and the skin is deep golden, 8 to 10 minutes; turn and brown the other side for 3 minutes, then lift out.
  3. In the same pot, cook the pancetta over medium heat until it has rendered and is lightly browned, 4 to 5 minutes. Add the sausages and brown them all over, 6 to 8 minutes, then transfer to a plate. Pour off all but about 2 tablespoons of fat from the pot.
  4. Add the onion, carrots and celery to the pot and cook over medium heat until softened and lightly golden, 8 to 10 minutes. Stir in the garlic and cook for 1 minute until fragrant. Add the wine and simmer for 2 minutes, scraping up any browned bits from the base.
  5. Add the drained beans, thyme, bay leaves and chicken stock, then bring to a gentle simmer. Nestle in the duck legs and sausages, keeping the duck mostly submerged. Cover and cook in the oven for 1 hour 15 minutes, or until the beans are tender and the duck is very yielding.
  6. Uncover the pot and increase the oven to 190°C (375°F). Bake for 35 to 45 minutes until a deep golden crust forms on top; if the surface dries too quickly, spoon a little cooking liquid over the top. Rest for 10 minutes, then serve, making sure each portion gets beans, sausage, pancetta and a duck leg.

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Recipe notes

Tips

  • For the best crust, avoid stirring once the cassoulet goes back into the oven uncovered; let the top set and colour naturally.
  • If the beans are tender but the liquid is still thin before baking, simmer on the hob for 5 to 10 minutes to reduce slightly, then bake.
  • If serving vulnerable groups, ensure the duck and sausages are cooked until piping hot throughout before serving.

Substitutions

  • Replace Dry White Wine with dry sherry for a slightly richer, nuttier finish.
  • Replace Fresh thyme with dried thyme for a more concentrated herbal note; use a smaller amount and add it with the stock.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a covered container. Reheat in a 180°C (355°F) oven until piping hot throughout; add a splash of water if it looks dry. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 4h (55min active)
  • Difficulty: Advanced
  • Cuisine: French
One pot Freezer friendly
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Equipment you'll need

Dutch oven Large pot Oven

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Black pepper

1 cup ≈ 110.4 g
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Chicken stock

1 cup ≈ 240 ml
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Dried white beans

10 oz ≈ 283 g
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Dry White Wine

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Olive oil

1 cup ≈ 240 ml
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