Traditional French Cassoulet
Here's how to make a traditional French cassoulet at home, complete with a trio of meats and beans with a rich sauce, all topped with a savory dark brown crust.
- Total time
- 12 hr 40 min
- Active time
- 10 min
- Yield
- Serves 6 to 8
- Difficulty
- Medium
- Equipment
- 2 required
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Ingredients and Constraints
Ingredients
- Optional
- Preparation: Cut Into 3/4-inch Cubes
- Preparation: Cut Into 1-inch Cubes
- Preparation: Or 4 Whole Chicken Leg Quarters
- Preparation: Unpeeled
- Preparation: Cut Into 3-inch Sections
Ingredient watchpoints10 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Chicken Stock
1 quart homemade or store-bought low-sodium chicken stock
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: store-bought low-sodium chicken stock
Source: Traditional French Cassoulet
Unflavored gelatin
3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Salt Pork
8 ounces salt pork, cut into 3/4-inch cubes
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Pork shoulder
(227g) boneless pork shoulder, cut into 1-inch cubes
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Chicken thighs and drumsticks
6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: 4 chicken leg quarters
Source: Traditional French Cassoulet
Chicken thighs and drumsticks
6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Garlic Sausage
1 pound garlic sausage (2 to 4 links, depending on size)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Carrot
1 carrot, unpeeled, cut into 3-inch sections
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Celery
2 stalks celery, cut into 3-inch sections
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Whole garlic head
1 whole head garlic
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Traditional French Cassoulet
Additional ingredient notes
Required setup
Equipment
Method Timeline
Prep
ActivePrep
10 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
4 hr
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
In a large bowl, cover beans with 3 quarts (2.8L) water and add salt. Stir to combine, then let stand at room temperature overnight. Drain and rinse beans; set aside.
DrainLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230724-SEA-TraditionalFrenchCassoulet-FredHardy-006-666c9e1bc2bf4c3589af6c0af9cdc2d8.jpg&w=3840&q=75)
Image detailsWhite beans soaking in a bowl on a marble surface.Serious Eats / Fred Hardy · Traditional French CassouletDev reference Inputs and tools4
Uses
- 1 pound dried cannellini beans
- 3 tablespoons kosher salt; for table salt, use half as much by volume
Equipment
Techniques
Step 2
Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C). Place 4 cups (946ml) stock in a large liquid measuring cup and sprinkle gelatin, if using, over top. Set aside. In a large Dutch oven, heat duck fat (if using), salt pork, and pork shoulder and cook over high heat, stirring occasionally, until browned all over, about 9 minutes (if not using duck fat, cook pork with no additional fat). Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside.
325°F; 160°C9 minPreheatCookDutch OvenLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230724-SEA-TraditionalFrenchCassoulet-FredHardy-007-04a9be4f15c74fdf8bc52b93c5fc0e69.jpg&w=3840&q=75)
Image detailsOverhead view of pork belly rendered in a Dutch oven.Serious Eats / Amanda Suarez · Traditional French CassouletDev reference Checks2
TemperatureInfoTemperature325°F; 160°C
Expected state: Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C).
TimingInfoTimingabout 9 minutes
Target: 9 minute
Expected state: In a large Dutch oven, heat duck fat (if using), salt pork, and pork shoulder and cook over high heat, stirring occasionally, until browned all over, about 9 minutes (if not using duck fat, cook pork with no additional fat).
Inputs and tools9
Uses
- 1 quart homemade or store-bought low-sodium chicken stock
- 3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)
- 2 tablespoons duck fat (optional)
- 8 ounces salt pork, cut into 3/4-inch cubes
- (227g) boneless pork shoulder, cut into 1-inch cubes
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Traditional French Cassoulet
Step 3
Season chicken or duck thighs with pepper (do not add salt) and place skin side down in Dutch oven. Cook without moving until well-browned, 6 to 8 minutes. Transfer to a plate and let cool to room temperature.
6 min-8 minSeasonDutch Oven%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230724-SEA-TraditionalFrenchCassoulet-FredHardy-008-6b2aa912603446988a587c4bf6ea6fb1.jpg&w=3840&q=75)
Image detailsMeat placed skin-side down in Dutch oven.Serious Eats / Fred Hardy · Traditional French CassouletDev reference Checks1
TimingInfoTiming6 to 8 minutes
Target: 6-8 minute
Expected state: Cook without moving until well-browned, 6 to 8 minutes.
Inputs and tools4
Uses
- 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
- Freshly ground black pepper
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Traditional French Cassoulet
Step 4
Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side. Transfer to bowl with salt pork. Drain all but 2 tablespoons fat from pot.
2 minDutch Oven%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230724-SEA-TraditionalFrenchCassoulet-FredHardy-005-1372984537014e9d8ffc1c2682f76ae7.jpg&w=3840&q=75)
Image detailsSausages browning in a Dutch ovenSerious Eats / Fred Hardy · Traditional French CassouletDev reference Checks1
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side.
Inputs and tools3
Uses
- 1 pound garlic sausage (2 to 4 links, depending on size)
- 8 ounces salt pork, cut into 3/4-inch cubes
Equipment
Why and source
This step has reviewed source-backed guidance.
- Source: Traditional French Cassoulet
Step 5
Add onion to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion is translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are slightly softened but retain a bite, about 20 minutes.
4 minSimmerDutch Oven%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__20140930-cassoulet-recipe-food-lab-21-689afd111b9343dfbdcc2bcbe04a3d90.jpg&w=3840&q=75)
Image detailsSautéing onion in a Dutch oven for cassoulet.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__20140930-cassoulet-recipe-food-lab-24-941e5df87c1e4bf98f07dfc41a52fea8.jpg&w=3840&q=75)
Image detailsSimmering cannellini beans in a Dutch oven for cassoulet.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference Show 2 more media items
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Image detailsScooping into a cassoulet baked in a Dutch oven with a crisp browned crust and creamy beans.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230724-SEA-TraditionalFrenchCassoulet-FredHardy-009-fefa60a806f54b4d8a108051296bddea.jpg&w=3840&q=75)
Image detailsOverhead view of carrots, onion, celery, and beans added to potSerious Eats / Fred Hardy · Traditional French CassouletDev reference Checks1
TimingInfoTimingabout 4 minutes
Target: 4 minute
Expected state: Add onion to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion is translucent but not browned, about 4 minutes.
Troubleshooting1
CautionOnion browning too muchStep 5Soften the onion without browning
The onion darkens and tastes harsh before the stew liquid is added.
The Dutch oven is too hot after browning the meats.
Prevention
Cook just until translucent while scraping the browned bits from the pot.
Recovery
Lower the heat before adding beans and stock; discard any scorched bits if they smell bitter.
Inputs and tools12
Uses
- 3 packets (3/4 ounce) unflavored gelatin, such as Knox (see note)
- 1 quart homemade or store-bought low-sodium chicken stock
- 6 cloves
- 2 bay leaves
- 4 sprigs parsley
- 1 whole head garlic
- 2 stalks celery, cut into 3-inch sections
- 1 carrot, unpeeled, cut into 3-inch sections
- 1 pound dried cannellini beans
- 1 large onion, finely diced (about 1 cup)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Traditional French Cassoulet
Step 6
Cover cooled chicken or duck and transfer to refrigerator. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves from pot and discard. Add pork and sausages to pot and stir to incorporate. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, adding remaining 1 cup (237ml) stock halfway through by pouring it carefully down side of pot as necessary to keep beans mostly covered, until a thin crust forms on top, about 1 hour 30 minutes.
Warning:
Transfer to oven and cook, uncovered, adding remaining 1 cup (237ml) stock halfway through by pouring it carefully down side of pot as necessary to keep beans mostly covered, until a thin crust forms on top, about 1 hour 30 minutes.
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Image detailsAdding stock to pot of dried beans, salt pork, and aromatics for cassoulet.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__20140930-cassoulet-recipe-food-lab-26-137fb92d5f2b48c4989700749d34bbeb.jpg&w=3840&q=75)
Image detailsTop down view of a Dutch oven containing simmering beans, chicken, salt pork, and sausages.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference Show 1 more media item
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Image detailsPouring stock into pot filled with sausages and beans.Serious Eats / Fred Hardy · Traditional French CassouletDev reference Checks2
TimingInfoTiming30 minutes
Target: 30 minute
Expected state: Transfer to oven and cook, uncovered, adding remaining 1 cup (237ml) stock halfway through by pouring it carefully down side of pot as necessary to keep beans mostly covered, until a thin crust forms on top, about 1 hour 30 minutes.
HoldingMain recipeSource holding instruction
Cover cooled chicken or duck and transfer to refrigerator. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves from pot and discard. Add pork and sausages to pot and stir to incorporate. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, adding remaining 1 cup (237ml) stock halfway through by pouring it carefully down side of pot as necessary to keep beans mostly covered, until a thin crust forms on top, about 1 hour 30 minutes.
30 minTroubleshooting1
CautionBeans not submergedStep 6Keep the beans nearly covered
Beans on top dry out before the crust forms.
Too much liquid evaporated during the uncovered oven stage.
Prevention
Check the pot occasionally and add stock when the beans are no longer almost submerged.
Recovery
Add enough stock to moisten the top layer, then continue baking uncovered.
Inputs and tools6
Uses
- 1 pound dried cannellini beans
- 1 quart homemade or store-bought low-sodium chicken stock
- 8 ounces salt pork, cut into 3/4-inch cubes
- (227g) boneless pork shoulder, cut into 1-inch cubes
- 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
- 1 pound garlic sausage (2 to 4 links, depending on size)
Why and source
This step has reviewed source-backed guidance.
- Source: Traditional French Cassoulet
Step 7
Break crust with a spoon and shake pot gently to redistribute. Nestle chicken or duck into the Dutch oven, skin side up. Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes. Serve immediately.
30 minServeDutch Oven%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__20140930-cassoulet-recipe-food-lab-17-aed28b8d112a4fc58c1fb2a21d4b95ff.jpg&w=3840&q=75)
Image detailsPlacing whole chicken legs in a Dutch oven to brown for cassoulet.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__20140930-cassoulet-recipe-food-lab-25-eefcb73d39de432fbf5aeafbab460d4e.jpg&w=3840&q=75)
Image detailsBeans, chicken, and sausages simmering in a Dutch oven.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference Show 3 more media items
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Image detailsCassoulet baked in a Dutch oven showing very little crispy skin on top.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__20140930-cassoulet-recipe-food-lab-new-5-6304bd98abff4b69bcf2979204030331.jpg&w=3840&q=75)
Image detailsCassoulet on a serving plate next to the Dutch oven it's baked in.Serious Eats / J. Kenji López-Alt · Traditional French CassouletDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230724-SEA-TraditionalFrenchCassoulet-FredHardy-011-f320aaa10c684241a613e2686312bb3b.jpg&w=3840&q=75)
Image detailsOverhead view of breaking the crust with a spoon.Serious Eats / Fred Hardy · Traditional French CassouletDev reference Visual cue
until crust is deep brown and thick, an additional 1 hour 30 minutes
Checks3
Visual cueInfoVisualuntil crust is deep brown and thick, an additional 1 hour 30 minutes
Expected state: until crust is deep brown and thick, an additional 1 hour 30 minutes
TimingInfoTiming30 minutes
Target: 30 minute
Expected state: Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes.
ServiceMain recipeSource service instruction
Break crust with a spoon and shake pot gently to redistribute. Nestle chicken or duck into the Dutch oven, skin side up. Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes. Serve immediately.
30 minInputs and tools4
Uses
- 1 pound dried cannellini beans
- 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Traditional French Cassoulet
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Classic Cassoulet
Our host cracked open the crust to reveal beans swimming in a rich, gelatinous broth with bits of tender duck leg, cured pork belly, pork shanks, and a few different sausages.
Just as in a good risotto, the cassoulet flowed slowly across the plate, spreading out into a loose sauce. Rich, meaty, and overwhelmingly simple, there were a few background notes from aromatic vegetables—onions, carrots, celery, a few cloves, perhaps some bay leaf and parsley—but the main flavor was just that of the cured meat, a good stock, and beans.
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Using Chicken to Make Cassoulet
Back in the days before refrigeration, duck meat was preserved by heavily salting it, slow-cooking it, then packing it under a layer of its own fat.
Here, chicken is cheap, widely available, and easy to work with. Here's another thing: Most of the distinguishing flavor in a particular type of meat comes from the fat.
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Two Porks Make a Flavor-Packed Cassoulet
Salted pork belly (usually sold as "salt pork" in the meat or sausage case) was the way to go.
This gave more surface area for rendering fat to escape, as well as more surface for browning, which led to deeper flavor in the finished dish.
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How to Brown Chicken for Cassoulet
There's already a ton of salt that makes it into the dish from the salt pork and other ingredients, not to mention the liquid that slowly reduces in the oven.
Salting your chicken separately makes for an inedibly salty dish. Just a few solid grinds of pepper are all it takes before the chicken is ready to go for a swim in the hot rendered pork fat.
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Preparing Beans and Aromatics for Cassoulet
Your bean skins will soften in record time and cook more evenly in the process.
How to Get a Delicious Crust on Your Cassoulet
See, a good stock should be rich with proteins, and just like the proteins in meat, they brown when heated.
Eventually, these proteins form a raft-like skin. It's this skin that browns, forming the crust of a traditional cassoulet.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 6 to 8
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
If you are using homemade chicken stock that already has lots of gelatin (i.e., it should thicken and gel when chilled), you can omit the unflavored gelatin here; if your stock is
If you are using homemade chicken stock that already has lots of gelatin (i.e., it should thicken and gel when chilled), you can omit the unflavored gelatin here; if your stock is store-bought, or if it's homemade but watery even when chilled, the unflavored gelatin is an essential ingredient.
Make sure not to use a salted, or even low-sodium, chicken broth, especially if opting for duck confit, lest the dish end up too salty.
Make sure not to use a salted, or even low-sodium, chicken broth, especially if opting for duck confit, lest the dish end up too salty.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Traditional French Cassoulet
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