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Quick & Easy Cassoulet

cast iron pan with beans sausages, pork belly and duck leg

Bastille Day is just around the corner, and what better way to honour Fête Nationale on July 14 than by preparing this express take on an absolute French classic: Cassoulet.

Perfect for the winter months, Robbie’s Cassoulet uses some great local produce, including our very own Cook's Series Slow-Roasted Duck Leg and Sous Vide Pork Belly. Pair with a full-bodied red wine and you’ve got yourself the perfect Bastille Day special!



Ingredients (serves 3-4):

  • 1 pack City Larder 24-hr Sous-Vide Pork Belly, cut into chunks
  • 1 pack City Larder Slow-Roasted Duck Leg, whole
  • 2 Pork Sausages, halved
  • 3 cans white beans, drained
  • 1 Onion, sliced into half moons
  • 1 stick Celery, diced 
  • 1 Carrot, diced
  • 2 cloves Garlic, sliced
  • 4 Tomatoes, sliced
  • 500ml Chicken Stock (or enough to not quite cover the beans)
  • Olive Oil, a couple of good glugs
  • Salt & Pepper to taste

    For the breadcrumb topping:
  • 1 packet Panko breadcrumbs
  • 20 sprigs of Thyme, chopped finely
  • 1/2 bunch flat leaf Parsley, chopped finely
  • 1 clove Garlic, chopped finely
  • Salt & Pepper to taste


Preheat your oven to 180°C and prepare your celery, carrots, tomatoes, and garlic, as well as your meats.

Using a heavy bottomed cast iron pan, fry off the sausage in a little olive oil until browned, then set aside in a bowl. In the same pan that you used for the sausages, add the celery, carrots, onions, and garlic. Turn down the heat. Give them a good stir, then sweat them off with the lid on. Make sure not to colour them. Once those are half-way sweated off, add the tomatoes, as well as salt and pepper to taste. Stir well to incorporate the tomatoes, then return the lid to the pan. Cook for 10 more minutes, or until the tomatoes have cooked down. Remove from the heat.

In a mixing bowl add your white beans and vegetable mix, stir to incorporate then season to taste with salt and pepper. Add the sausages and pork belly to the bowl and stir. Spoon mixture into a heavy bottomed, oven-proof, cast iron pan or Cassoulet dish, then add the chicken stock (enough to not quite cover the beans), and top with the duck leg. Ensure the duck leg is pushed down so it is partially submerged into the mixture. Now place the pan in the oven to cook for 25 minutes to heat through.

While the Cassoulet is in the oven, prepare the breadcrumb topping by combining the Panko, parsley, thyme, and garlic into a mixing bowl. Season to taste with salt and pepper, then mix well.

After 25 minutes, remove the Cassoulet from the oven and top with your breadcrumb mixture. Return to the oven for 15 minutes so that the breadcrumbs are lightly browned, then remove, and that’s it! Enjoy with crusty bread, a nice glass of red wine, and great friends and family.

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