Cookwith

Name: Duck & White Bean Cassoulet for a Crowd
Prep time: 2 h
Total time: 2 h
Yield: 7 servings
Ingredients: 2 duck legs, skin-on; 1 lb boneless, skinless chicken thighs; 1 lb turkey sausage (or chicken sausage), sliced; 2 tbsp olive oil; 2 yellow onions, diced; 4 cloves garlic, minced; 2 large carrots, diced; 2 celery stalks, diced; 2 cups Rancho Gordo white beans (uncooked), soaked overnight; 6 cups low-sodium chicken stock; 1 cup dry white wine; 2 bay leaves; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tbsp fresh parsley, chopped (plus more for garnish); 1 tsp smoked paprika; Salt and black pepper, to taste; 1 cup panko or fresh breadcrumbs; 1 tbsp duck fat or olive oil (for topping)

Duck & White Bean Cassoulet for a Crowd

miradugm

This celebratory French-inspired Duck & White Bean Cassoulet is the perfect centerpiece for a champagne soirée. By combining a couple of rich duck legs with protein-packed chicken thighs and turkey sausage, you get all the decadent flavor of a classic cassoulet, but with enough lean protein to satisfy a crowd and hit your nutrition goals. Rancho Gordo white beans soak up the savory juices, while a golden breadcrumb crust adds irresistible crunch. This dish is largely hands-off, making it ideal for entertaining—just assemble, simmer, and finish in the oven for a bubbling, aromatic masterpiece that pairs beautifully with sparkling wine.

Ingredients

Instructions

Preheat oven to 350°F (175°C).
Pat the duck legs dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tbsp olive oil over medium-high heat. Sear duck legs, skin side down, until deeply golden and much of the fat has rendered, about 8-10 minutes. Flip and brown the other side for 2-3 minutes. Remove and set aside.
In the same pot, brown the chicken thighs on both sides, about 3-4 minutes per side. Remove and set aside.
Add the sliced turkey sausage to the pot and brown lightly, about 3 minutes. Remove and set aside.
Drain the rendered fat, leaving about 1 tbsp in the pot. Add onions, carrots, and celery. Sauté until softened, about 5 minutes. Stir in garlic, thyme, parsley, and smoked paprika; cook 1 minute more.
Deglaze with white wine, scraping up browned bits. Add soaked, drained beans, chicken stock, bay leaves, and return all meats (duck, chicken, sausage) to the pot. Add a generous pinch of salt and pepper.
Bring to a simmer, cover, and transfer to the oven. Bake for 1.5 hours, or until beans are creamy and tender.
Remove lid, nestle duck legs skin side up on top, and sprinkle with breadcrumbs. Drizzle with duck fat or olive oil.
Return to oven, uncovered, and bake 20-30 minutes more until the top is golden and bubbling.
Rest 10 minutes, sprinkle with fresh parsley, and serve straight from the pot.