This hearty French cassoulet with duck confit and smoky beef sausage is one of my favourite winter comfort food recipes. It’s inspired by my YouTube video, but I’ve made a few important changes since filming to improve the texture and balance of the dish. The beans cook in a rich duck-scented broth, then everything is finished in the oven with a golden breadcrumb crust.

Classic French Cassoulet with Duck Confit and Sausage

This version is pork-free, perfect if you want a traditional-feeling cassoulet without using pork belly or bacon, and it’s ideal for cold-weather comfort in Canada and the USA.

Along the way, I’ll share a few chef tricks to keep the beans creamy (never mealy), get maximum flavour from your duck fat, and avoid a cassoulet that’s too soupy.

Why this cassoulet recipe works

Long, gentle simmer for tender beans
Duck confit, smoked duck breast and beef sausage for layers of flavour
Adjusted liquid ratio so the cassoulet is saucy, not watery
Tomatoes added later so the beans stay creamy
Optional collagen “boost” to get that silky, restaurant-style texture

If you love cozy French dishes like duck confit, Parisian potatoes, or a rich boeuf bourguignon, this duck and sausage cassoulet will fit perfectly into your winter rotation.

Ingredients for French duck and sausage cassoulet

For the beans and base

500g (1 lb) dried white beans (lingot, navy or Great Northern), soaked 12 hours in cold water
1.6L (6 ¾ cups) unsalted chicken stock
300ml (1 ¼ cups) canned diced tomatoes
2 medium onions, finely chopped
2 medium carrots, half in slices and half in julienne
5 cloves garlic, finely minced
30g (2 tbsp) duck fat or neutral oil (only if your smoked duck is lean)

For the meats (no pork)

2 cuisses de canard confit (duck legs confit), about 500–600g / 1.1–1.3 lb total
150g (5oz) smoked duck breast, cut in small cubes
300g (10–11oz) smoked beef sausage, cut into 12 pieces
200g (7oz) duck gizzards confit (optional but traditional in my version)

Bouquet garni and seasoning

3 feuilles de laurier (bay leaves)
4–5 branches fresh thyme (or 1 tsp dried)
6–8 leaves fresh basil (optional, my personal twist)
1 oignon piqué de 2 clous de girofle (optional but very classic)
10–12g (2 tsp) fine salt, plus more to taste
½–1 tsp freshly ground black pepper

For the oven finish

40–50g (½ cup) dry breadcrumbs
A drizzle of duck fat or olive oil (optional)
Fresh basil or parsley leaves, for serving

Optional chef trick for a silkier sauce

1–2 chicken feet or wings, simmered with the beans and removed before baking
or
4g (1 sheet) gelatin, softened and melted into the hot broth before baking

Step-by-step: how to make duck cassoulet in the oven

1. Soak and rinse the beans

The day before, place the beans in a large bowl and cover generously with cold water.
Soak 12 hours.
Drain, rinse under cold water and drain again.

Soaking helps the beans cook evenly and reduces the overall cooking time, which is especially useful on busy winter weekends.

2. Build the flavour base with duck and vegetables

In a large heavy pot (Dutch oven), place the cubed smoked duck breast.
Heat over medium until the fat slowly renders and lightly coats the bottom of the pot.
If the duck is very lean, add 30g (2 tbsp) duck fat or oil to help the vegetables sauté properly.
Add the chopped onions and carrots.
Cook over medium-high heat, stirring often, until the vegetables take on a light golden colour.
Add the minced garlic and cook 1–2 minutes more, without burning.

This step is essential: that gentle browning is what gives this cassoulet its deep, savoury flavour.

3. Add the beans, bouquet garni and stock

Tie the thyme, bay leaves and basil together with kitchen twine to make a bouquet garni.
If using, stud one onion with 2 cloves and add it to the pot.
Add the soaked and drained beans to the pot and stir to coat them in the fat and aromatics.
Pour in 1.6L (6 ¾ cups) unsalted chicken stock.
Bring to a gentle boil, then skim any foam that rises to the surface.
Reduce to a bare simmer.

Do not add salt yet. Salting too early can toughen the skins of the beans.

4. Simmer the beans gently

Cover the pot partially, leaving a small gap for steam to escape.
Simmer very gently for about 1 hour.
After 1 hour, stir in the 300ml (1 ¼ cups) diced tomatoes.
Continue to simmer for another 30–45 minutes, until the beans are just tender but not falling apart.

Adding the tomatoes later prevents the acidity from slowing down the cooking of the beans.

At this stage, the liquid should have reduced and thickened slightly but still look soupy. It will thicken further in the oven.

5. Season the beans

Remove the bouquet garni and clove-studded onion (if used).
Stir in 10–12g (2 tsp) fine salt and ½–1 tsp black pepper.
Taste and adjust seasoning: the broth should be well seasoned but not salty.

This late salting keeps the beans creamy and tender.

6. Prepare and sear the meats

While the beans simmer:

Pat the duck confit legs dry and cut each leg in two portions, separating thigh and drumstick if you like.
Cut the smoked beef sausage into 12 pieces.
If you are using duck gizzards confit, keep them whole or cut in half.

Just before assembling the cassoulet:

Preheat a large skillet over medium-high heat.
Sear the duck confit pieces, skin-side down, until the skin is nicely browned and some fat renders.
Remove and set aside.
In the same pan, sear the sausage pieces briefly on all sides until lightly browned.

Searing adds a layer of flavour and helps keep the meats appetizing after baking.

7. Assemble the cassoulet

Preheat your oven to 180°C / 350°F.
You can assemble in one large casserole dish or in 4 individual ovenproof bowls.

For each portion (or layered in a large dish):

Place a piece or two of duck confit at the bottom.
Add 3 pieces of smoked beef sausage.
Add a few duck gizzards confit if using.
Ladle the beans and their cooking liquid over the meat, distributing everything evenly.

The liquid should just barely cover the beans; add a splash of hot water or stock if needed.

8. Add the breadcrumb crust and bake

Sprinkle the surface evenly with 40–50g (½ cup) breadcrumbs.
Drizzle with a little duck fat or olive oil (optional but recommended).
Bake at 180°C / 350°F for 30–40 minutes, until the top is golden and the cassoulet is bubbling around the edges.

For a more traditional style, you can break the crust with a spoon halfway through baking and sprinkle a little more breadcrumbs, then continue baking. This creates a thicker, deeper crust.

9. Serve

Let the cassoulet rest 5–10 minutes before serving; it will be extremely hot.
Garnish with a few fresh basil or parsley leaves.
Serve in warm bowls with a simple green salad and crusty bread, or pair it with Parisian potatoes or a creamy gratin dauphinois.

Substitutions and variations

Beans
- Use cannellini, navy beans or Great Northern beans.
Duck confit
- If you don’t have duck confit, use bone-in chicken thighs, seared and roasted until cooked, but the flavour will be less rich.
Smoked beef sausage
- Replace with turkey sausage, chicken sausage or another smoked sausage you enjoy.
Smoked duck breast
- You can use bacon or smoked turkey if you’re not avoiding pork.
Gluten-free
- Use gluten-free breadcrumbs or omit the crust and serve as a rustic bean stew.

If you love rustic French-style dishes, you might also enjoy my stovetop cassoulet shortcut, weeknight beef ragout, or a comforting cheesy beef macaroni casserole.

What to serve with cassoulet (suggested recipes)

Cassoulet is rich and filling, so it pairs well with simple sides and bright, fresh salads:

Authentic Belgian fries
Parisian potatoes
Homemade mashed potatoes
Traditional French onion soup as a starter
Homemade Greek salad for something fresh and crunchy
Creamy butternut squash soup for a full winter menu

For dessert, try:

FAQ – French cassoulet with duck and sausage

Can I make this cassoulet in advance?
Yes. Cassoulet is even better the next day. Assemble and bake, let cool, then refrigerate up to 2 days. Reheat gently in the oven at 160°C / 325°F until hot in the centre. Add a little water or stock if it seems too thick.

Can I freeze cassoulet?
You can freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat in the oven or on the stovetop with a splash of water.

Why are my beans still hard?
If the beans are very old, they can take longer to soften. Make sure you do not salt the beans at the beginning and that you add the tomatoes only after they have simmered for a while. If needed, add a bit more hot water and continue simmering until tender before assembling.

Can I cook this entirely on the stovetop?
Yes, you can serve it as a stew once the beans and meats are cooked, but the oven step with the breadcrumb crust gives that classic cassoulet character. If you prefer a faster stovetop version, try my stovetop cassoulet recipe.

Is cassoulet supposed to be dry or saucy?
It should be moist and slightly saucy, never dry or soupy. The beans need enough liquid to stay creamy, but the sauce should cling to them. If there is too much liquid, bake a little longer without covering until it thickens.

Classic French Cassoulet with Duck Confit and Sausage (No Pork, Oven-Baked)

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Prep Time 15

Cooking Time 2 15

Category Main Course

Cuisine French

Portions 4 Portions

Calories 600 kcal

Ingredients

500 g 1 lb dried white beans, soaked 12 h, drained
1.6 L 6 ¾ cups unsalted chicken stock
300 ml 1 ¼ cups diced tomatoes
2 onions finely chopped
2 carrots sliced and julienned
5 cloves garlic minced
30 g 2 tbsp duck fat or oil (if duck is lean)
2 duck confit legs 500–600g / 1.1–1.3 lb, cut in portions
150 g 5oz smoked duck breast, diced
300 g 10–11oz smoked beef sausage, cut into 12 pieces
200 g 7oz duck gizzards confit (optional)
3 bay leaves
4 –5 thyme sprigs
6 –8 basil leaves optional
10 –12g 2 tsp fine salt, to taste
½ –1 tsp black pepper
40 –50g ½ cup breadcrumbs
Fresh basil or parsley for serving

Instructions

Soak beans 12 hours in cold water. Drain and rinse.
In a large pot, render the fat from the diced smoked duck over medium heat. Add duck fat if needed.
Add onions and carrots, cook until lightly golden. Stir in garlic and cook 1–2 minutes.
Add soaked beans, thyme, bay, basil and clove-studded onion if using. Pour in stock. Bring to a boil, skim, then reduce to a bare simmer.
Simmer 1 hour, half-covered. Add diced tomatoes and continue simmering 30–45 minutes, until beans are just tender.
Remove bouquet garni and onion. Season with salt and pepper to taste.
Sear duck confit pieces and sausage in a hot pan until browned.
Preheat oven to 180°C / 350°F.
In a large casserole or 4 individual dishes, arrange duck, sausage and gizzards. Ladle beans and cooking liquid over the meats.
Sprinkle with breadcrumbs and drizzle with a little duck fat or oil.
Bake 30–40 minutes until golden and bubbling.
Rest 5–10 minutes, garnish with fresh herbs and serve hot.

Video

Notes

Substitutions and variations

Beans
- Use cannellini, navy beans or Great Northern beans.
Duck confit
- If you don’t have duck confit, use bone-in chicken thighs, seared and roasted until cooked, but the flavour will be less rich.
Smoked beef sausage
- Replace with turkey sausage, chicken sausage or another smoked sausage you enjoy.
Smoked duck breast
- You can use bacon or smoked turkey if you’re not avoiding pork.
Gluten-free
- Use gluten-free breadcrumbs or omit the crust and serve as a rustic bean stew.

If you love rustic French-style dishes, you might also enjoy my stovetop cassoulet shortcut, weeknight beef ragout, or a comforting cheesy beef macaroni casserole.

FAQ – French cassoulet with duck and sausage

Can I freeze cassoulet?
You can freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat in the oven or on the stovetop with a splash of water.

Keywords cassoulet

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