Ina Garten Cassoulet Recipe: Simple French Comfort Magic

Ina Garten’s cassoulet whispers culinary magic, transforming modest ingredients into a sensational gastronomic experience.

This French countryside classic bursts with robust flavors that dance across your palate.

Tender meats mingle with aromatic herbs, creating a symphony of taste that sings comfort and sophistication.

Each spoonful tells a story of rustic traditions reimagined through elegant cooking techniques.

Slow-simmered layers build complex textures that melt seamlessly together, promising a truly memorable meal.

Fragrant herbs and crispy breadcrumbs elevate this humble dish into a luxurious masterpiece.

Check out this soul-warming wonder and let its rich, hearty essence transport you to a charming French farmhouse.

How to Make Cassoulet from Scratch

Craft Cozy Rustic Cassoulet

Warm up your kitchen and create a hearty meal that transports you to the French countryside with this comforting one-pot wonder.

• Prepare Protein and Crisp Topping

Dry duck or chicken skin in a warm oven, then blend with herby breadcrumbs for a crunchy finish. Set aside this flavor-packed topping that will crown your final dish with a golden crunch.

• Build Flavor Foundation

Sear selected meats in a rich butter bath, creating deep caramelized edges that promise intense taste. Transfer those beautifully browned proteins to a waiting roasting pan while transforming the same skillet into a vegetable paradise.

• Create Aromatic Base

Transform chopped vegetables into a golden melody of flavors, letting onions, carrots, and celery dance together until they’re richly caramelized. Splash in wine and tomatoes, creating a luxurious liquid that will later embrace your proteins and beans.

• Slow Roast Magic

Combine navy beans, herbs, and your vegetable mixture with the waiting meats. Cover and let the oven work its transformation, turning tough ingredients into meltingly tender bites over a leisurely three-hour journey.

• Final Flourish

Unveil your cassoulet, separating meats and creating a silky sauce by blending some vegetables. Arrange sliced meats over creamy beans, crown with the crispy breadcrumb topping, and quickly broil until a tempting golden crust forms.

Adjust Ingredients or Herbs for Flavor

• Crisp Up the Skin: Pat duck or chicken skin completely dry before roasting to achieve maximum crunchiness. Moisture prevents that perfect golden-brown texture.
• Swap Protein Choices: Experiment with different meats like pork shoulder, beef short ribs, or even plant-based alternatives for unique flavor profiles. Each protein brings its own delicious character to the dish.
• Bean Soaking Hack: Reduce cooking time by using quick-soak method. Cover beans with boiling water, let sit for one hour, then drain and rinse before adding to the recipe. This technique cuts preparation time and ensures even cooking.
• Elevate with Fresh Herbs: Customize the dish by adding fresh rosemary, sage, or parsley just before serving. Chopped herbs provide a bright, aromatic finish that transforms the entire presentation and adds a layer of freshness to the hearty meal.

Present Cassoulet as a Main Dish

• Sprinkle Herbal Freshness: Garnish the dish with chopped fresh parsley or thyme to add a burst of bright, aromatic flavor that complements the rich, slow-cooked meats.
• Pair with Rustic Bread: Serve alongside crusty sourdough or country bread to soak up the delicious sauce and provide a satisfying textural contrast to the tender beans and meats.
• Wine Companion Selection: Match the hearty dish with a robust red wine like Cabernet Sauvignon or Syrah, which will stand up to the deep, complex flavors of the slow-roasted protein and aromatic vegetables.
• Create Family-Style Presentation: Bring the entire roasting pan to the table, allowing everyone to serve themselves and enjoy the communal, warm feeling of sharing a comforting, rustic meal together.

Store and Freeze Cassoulet Well

• Preserve Freshness: Store leftovers in airtight containers within two hours of cooking, keeping portions separate to maintain optimal texture and flavor.
• Refrigerate Wisely: Consume refrigerated cassoulet within 3-4 days. Cover tightly with plastic wrap or place in sealed containers to prevent moisture loss and absorb other food odors.
• Freeze for Later: Transfer cooled cassoulet to freezer-safe containers, leaving some space for expansion. Frozen dishes stay delicious for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Warm individual portions in the oven at 350°F, adding a splash of broth to prevent drying. Stir gently and cover with foil to retain moisture and restore the dish's original rich flavors.

Quick Recipe Overview

Prep Time: 1 hour 15 minutes

Cook Time: 3 hours

Total Time: 4 hours

Calories: 550 kcal

Servings: 5

Ina Garten Cassoulet: What You’ll Need

• Duck: Select a fresh, plump bird with smooth, unblemished skin for optimal flavor.
• Lamb: Choose cuts with marbled fat for tender, rich meat that melts in your mouth.
• Sausage: Pick high-quality, artisanal sausages with robust seasoning for depth.

• Onions, Carrots, Celery: Pick crisp, firm vegetables with vibrant colors for maximum freshness.
• Tomatoes: Select ripe, fragrant tomatoes that feel heavy for their size.

• Navy Beans: Opt for dried beans without cracks, ensuring even cooking and creamy texture.
• Olive Oil: Choose cold-pressed, extra virgin variety for superior taste and nutrients.
• Breadcrumbs: Use freshly made or high-quality panko for superior crunch.

• Thyme Leaves: Select fresh, bright green sprigs with strong aromatic qualities.
• Wine: Pick a dry, full-bodied red wine that complements the rich meat flavors.

• Clarified Butter: Select high-quality, pure butter with a clean, rich taste.

Cooking Gear for a Hearty Cassoulet

• Oven: Used for drying skin and slow roasting the dish.
• Heavy-bottomed pan: Perfect for searing meats and sautéing vegetables.
• Large roasting pan: Essential for combining meats and vegetables during baking.
• Blender or food processor: Needed to create crispy skin topping and sauce.
• Colander or strainer: Helpful for draining beans and liquid.
• Sharp knife: Required for trimming meat and slicing.
• Cutting board: Provides a clean surface for preparing ingredients.
• Broiler: Used for final golden-brown topping finish.
• Measuring cups and spoons: Ensure accurate ingredient proportions.
• Wooden spoon or spatula: Great for stirring and mixing ingredients.

Sumptuous Ina Garten Cassoulet Recipe

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4.6 from 17 reviews

• Total Time: 4 hours
• Yield: 5 1x

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Description

Ina Garten’s cassoulet brings hearty French countryside flavors to your dinner table. Layers of tender duck, rich sausage, and creamy white beans create a comforting one-pot meal you’ll savor with each memorable bite.

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Ingredients

Scale 1x2x3x

• 3 lbs (1.36 kg) boneless lamb leg or pork shoulder
• 1 lb (454 g) Polish or bratwurst sausage
• 4 duck or chicken legs, cut into 2 pieces
• 1 lb (454 g) navy beans, soaked overnight
• 1 ½ cups large dice Spanish onions
• 1 ½ cups large dice carrots
• 1 ½ cups large dice celery
• 4 fresh tomatoes, large dice
• 1 cup dry white wine
• 5 cups water or chicken bouillon
• 6 bay leaves
• ½ cup breadcrumbs
• ¼ cup fresh marjoram leaves, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup + 1/8 tsp fresh thyme leaves, chopped
• 2 tbsps clarified butter
• 1 tsp olive oil
• Salt and ground black pepper

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Instructions

1. Preparation: Preheat oven to 375°F. Crisp poultry skin until golden, then crumble with breadcrumbs, olive oil, and thyme to create a textured topping.
2. Meat Searing: Heat clarified butter in a heavy skillet over medium-high heat. Brown duck, lamb, and sausage until developing a rich caramelized exterior. Transfer meats to a roasting pan.
3. Vegetable Foundation: In the same skillet, caramelize onions, carrots, and celery. Deglaze with red wine and water, adding diced tomatoes. Bring liquid to a rolling boil to intensify flavors.
4. Slow Roasting: Drain pre-soaked navy beans and combine with herb-infused vegetable mixture. Pour over arranged meats in roasting pan. Cover and roast for 3 hours, allowing meats to become incredibly tender and flavors to meld completely.
5. Finishing Technique: Remove meats and strain cooking liquid. Partially puree bean mixture to create a rich, velvety sauce. Season appropriately. Reassemble by layering sliced meats over beans, sprinkle reserved crispy skin topping, and briefly broil until topping turns golden and crisp.

Notes

• Prep Skin Strategically: Remove excess poultry skin beforehand to create a crispy, flavorful breadcrumb topping that adds incredible texture to the final dish.
• Master Meat Searing: Use a heavy-bottomed skillet and medium-high heat to develop a perfect golden-brown crust on duck, lamb, and sausage, which locks in deep, rich flavors.
• Slow-Roast for Tenderness: The 3-hour low-temperature roasting process transforms tough meats into meltingly tender bites, ensuring maximum flavor infusion.
• Sauce Technique Matters: Partially pureeing bean mixture creates a luxuriously thick sauce that binds all ingredients together, elevating the overall dish’s complexity and mouthfeel.

• Prep Time: 1 hour 15 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 550
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 10 g
• Protein: 40 g
• Cholesterol: 120 mg