• Mains


Preparation Time15 mins
Cook Time1 hr 35 mins


2 tbs (40g) duck fat
6 Toulouse sausages
1 onion, chopped
6 cloves garlic, peeled & sliced
500g dried haricot beans, soaked in water overnight
1kg pork belly, cut into 4cm pieces
1.5 litres chicken stock
2 bay leaves
8 sprigs thyme
4 sprigs continental parsley
4 legs confit duck
sea salt & cracked black pepper
continental parsley, finely chopped & crusty bread, to serve


Preheat the oven to 180°C Fan.

Heat the duck fat in a large cast iron casserole over medium heat. Add sausages and brown all over, then transfer to a plate. Add onion and cook for 5 minutes until soft. Add garlic and cook for a further 1 minute until fragrant. Drain the beans and discard the water. Add the beans to the casserole, along with the pork belly pieces and stock. Using kitchen twine, tie together the bay leaves, thyme and parsley to make a bouquet garni and add this to the casserole. Slice the reserved sausages in half and add to the casserole, along with the confit duck legs. Season with salt and pepper. Bring to a simmer and remove any scum that may rise to the surface. Transfer to the oven and cook for 1 ½ hours until the beans are tender, the liquid has reduced and the top has browned nicely. Remove bouquet garni and discard. Serve cassoulet sprinkled with parsley and with sourdough bread on the side.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au