Duck Cassoulet with White Beans

This French-inspired dish brings the flavors of slow-cooked duck to a hearty cassoulet, paired with white beans and savory herbs. Rooted in European culinary traditions but adapted to the game-rich landscapes of North America, this recipe is a celebration of rich, bold flavors and rustic cooking techniques.

  • Prep Time: 1 hour
  • Cook Time: 2 hours

Ingredients

  • 2 duck legs
  • 2 cups cooked white beans
  • 1 onion, chopped (garden or locally grown)
  • 2 garlic cloves, minced
  • 1 cup chicken or duck stock
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Season duck legs with salt and pepper. Sear in a Dutch oven until browned. Remove and set aside.
  2. Sauté onion and garlic in the same pot. Add white beans, stock, thyme, and bay leaf.
  3. Return duck legs to the pot. Cover and bake at 325°F for 2 hours, or until tender.
  4. Serve cassoulet hot, garnished with fresh parsley if desired.
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