Sausages / Entrées

Duck Confit and Garlic Sausage Cassoulet

with Saucisson à l’Ail - Garlic Sausage

6 Servings


4-6 links (about 1 Lb) Saucisson à l’Ail

4Duck Leg Confit

​For the beans:

1 lb dried white beans (Tarbais, canellini or northern), soaked overnight

3 carrots, peeled and cut into chunks

4 cloves of garlic, peeled

1 large Onion, peeled

1 smoked ham hock

Bouquet garni (suggestion: rosemary, thyme, bay leaves)

8 cups Water

For the Cassoulet:

1 lb bacon, diced

4 Duck Leg Confit

2 tbsp Olive oil

1 large Onion, chopped

3 cloves Garlic, minced

1 cup chopped Tomatoes

½ cup dry White Wine


​Start by studding the onion with the cloves. Combine the beans, carrot chunks, garlic, onion with cloves, smoked ham hock and bouquet garni in a large pot or stockpot. Add the water and mix well. Heat over high heat until boiling and then lower the heat to a simmer and cook for 1 hour to 1.5 hours OR until the beans are almost al dente.

When the beans are done, drain, reserving the water and getting rid of the veggies, ham hock and bouquet garni.

Preheat oven to 350F degrees.

While the beans are cooking, in a large casserole pan, cook the bacon over medium heat until golden brown, about 10 minutes. Using a slotted spoon, remove the bacon to a plate and reserve. Then, working in batches, brown the sausage and the duck, about 2-3 minutes per side. You can add olive oil as needed. Remove the duck and sausage to the plate with the bacon.

Add a few tablespoons of olive oil, if needed, and sauté the onion and garlic, over medium heat, until fragrant and translucent. Add the drained beans, reserved bacon, chopped tomatoes and white wine and cook until the wine reduces slightly. Taste for seasoning and adjust salt and pepper.

Ladle the bean broth into the casserole dish and add the meat and chicken, distributing evenly. The meat and beans should level with the liquid. If you have too much liquid, just remove some.

Credit: Olivia Mesquita, Honest Cooking