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Prep Time 1 hr
Cook Time 6 hrs
Course Main Course
Cuisine French
Servings 4


  • crock pot


  • 1 cup Tarbais cassoulet beans Tarbais beans are the classic bean used in French Cassoulet. The skins are thinner and the beans cook up soft and buttery. These are from Rancho Gordo.
  • 1 tablespoon butter
  • 1 large onion, finely chopped
  • 2 medium carrots, finely chopped organic from Dirty Girl Produce
  • 1 lb bone in, skin on, pork shoulder black pig from El Salchichero
  • 1 leaf bay from World Spice Market
  • 2 sprigs thyme from our garden
  • 2 sprigs Italian parsley from our garden
  • 5 cloves roasted garlic, pressed through a garlic press home made roasted garlic
  • 1/4 cup white wine Decoy sauvignon blanc from Duckhorn (and then drink the rest with the meal)
  • 1/4 tsp black pepper
  • 2 tablespoon tomato paste home made from roasted tomatoes
  • 2 slices bread home made focaccia
  • 1/4 lb garlic sausage from El Salchichero
  • 2 pieces duck confit leg and thigh combined from D'Artagnan


  • Brine the beans overnight in the crock pot using 4 cups of filtered water and one Tablespoon of kosher salt. Rinse well and put them back in the crock pot. Add four cups of filtered water and one teaspoon kosher salt.
  • Saute the onions and carrots in butter until browned.
  • Cut pork shoulder into 1 1/2 inch chunks and brown on all sides. Remove the pork, cut off the pork skin, slice into strips and saute until crisp. Save for later.
  • Add pork, onions, carrots, garlic to the beans. Place the bay, theme, and parsley on top. Set the crock pot to the required amount of time (ours took 6 hours) and start cooking.
  • Pour off the oil from the pan and deglaze the saute pan using the wine and scraping up the bits off the bottom of the pan. Pour the liquid through a strainer and save for later.
  • When beans are completely cooked until they are soft, remove any stems of the herbs and the pork bone, and add the tomato paste and the deglazing liquid. Salt and pepper to taste
  • Heat the duck confit in the oven and then crisp the skin under the broiler, or do this in a pan. Cut the meat off the bones.
  • Saute the sausage until brown and slice into one inch pieces.
  • Grind up bread to make bread crumbs using a grinder or food processor.
  • Serve up the beans in bowls, making sure each bowl has pork pieces and sausage. Top with the duck confit, skin side up to keep it crispy, the pork skins and the bread crumbs.
Keyword beans, Cassoulet, duck, pork, sausage