Smoky Sausage, Leek, and Parmesan Cassoulet
Prep time: 
Cook time: 
Total time: 
Yield: about 8 servings
Smoky Sausage, Leek, and Parmesan Cassoulet is a rich and hearty comfort-food stew.
  • 1 (500g/17.6 oz) bag D’Artagnan Tarbais Beans
  • 7¼ cups (1.7 L) chicken stock
  • ¼ lb (115 g) D’Artagnan Hickory Smoked Bacon, chopped into ½-inch pieces
  • 1 (8.5 oz/241 g) pack D’Artagnan Duck and Armagnac Sausage
  • 1 bunch (1 lb/450 g) leeks, thinly sliced and rinsed well under cool running water
  • 4 large carrots, chopped
  • 2 large stalks celery, chopped
  • 2 medium yellow onions, chopped
  • 10 large cloves garlic, crushed or minced
  • 1 tablespoon minced fresh thyme
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch ground cloves
  • 1 (2-inch) piece Parmesan cheese rind
  • 4 D’Artagnan Duck Confit Legs
  • 2 tablespoons red wine vinegar
  • Fresh-grated Parmesan cheese, for serving
  1. Preheat the oven to 350F.
  2. Add the beans to a large bowl and cover by 3 inches with cool water. Soak overnight, and then drain. Add the beans and chicken stock to a 5-quart pot; bring to a boil, and then turn the heat down to simmer and cook (covered) until the beans are tender, about 1 hour.
  3. Meanwhile, preheat a large skillet over medium heat. Once hot, add the bacon and cook until crisped, about 5 to 8 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate for now.
  4. Add the sausage to the same skillet and cook until browned on both sides, about 2 minutes per side. Transfer the sausage to the plate with the bacon.
  5. Add the leeks to the same skillet and cook until starting to soften, about 3 minutes, stirring occasionally. Add the carrot, celery, onion, and garlic, and cook 3 minutes more, stirring frequently.
  6. Stir the sautéed vegetable mixture into the beans along with the browned bacon and sausage, thyme, bay leaf, salt, black pepper, cloves, and cheese rind. Nestle the duck legs down into the beans.
  7. Cover the pot and transfer to the oven. Cook (covered) for 2 hours, and then cook (uncovered) for 1 hour.
  8. Stir in the vinegar and serve with fresh-grated Parmesan on top.
Recipe by An Edible Mosaic™ at