• 1 1/2 cups dry coarse breadcrumbs
• 2 teaspoons chopped fresh thyme leaves, divided
• 3 tablespoons extra virgin olive oil or melted unsalted butter
• Kosher salt
• 4 confit or braised duck legs
• 3 garlic sausages, Toulouse-style or similar, cut into 4 equal pieces each
• 3 cups cooked flageolet beans drained, Recipe Follows
• 1 1/2 cups rich chicken or duck stock

1. Preheat the oven to 400 degrees F. Grease a 9-inch by 7-inch baking dish with olive oil or butter. Reserve.

2. In a small bowl mix together the bread crumbs, 1 teaspoon of thyme leaves and 3 tablespoons of olive oil or butter. Season with 3/4 teaspoon of salt and mix together until thoroughly combined. Reserve at room temperature.

3. In a medium sauté pan. Sear the duck legs skin side down until they are browned and crisp. If they stick, just scrape off the crispy bits when you remove them from the pan and add to the baking dish along with the legs.

4. Drain the fat off into a glass measuring cup. Add the sausages to the pan. Brown the sausages for about 4 to 5 minutes until they are golden on all sides. Add them to the baking dish on top of the duck legs.

5. Drain the fat from the pan into the glass measuring cup and then add 2 tablespoons back to the sauté pan.

6. Add the beans and sauté until warmed through, about 4 minutes, then add the chicken stock and bring to a boil. Add the remaining thyme leaves and reduce the heat to low. Simmer for 5 minutes then pour the beans over the duck legs and sausage.

7. Gently shake the baking dish to level the beans and spread the reserved breadcrumbs evenly over the top. Place the Cassoulet in the oven and bake for 15 minutes. Turn the oven heat down to 350 degrees F and continue to bake for 30 minutes until the Cassoulet is bubbling and the breadcrumbs are golden. Remove from the oven and let rest for 15 minutes before serving.

Print Recipe