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Cassoulet D'Artagnan

This delicious recipe is courtesy of Ariane Daguin.

  • Servings: 8
Cassoulet D'Artagnan

Source: The Martha Stewart Show, January Winter 2007


  • 1 1/2 pounds haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over
  • 1/2 pound piece ventreche
  • 10 cloves garlic
  • 2 medium onions, halved
  • 1 carrot, coarsely chopped
  • 5 sprigs flat-leaf parsley
  • 3 celery leaves
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 5 whole cloves
  • 10 black peppercorns
  • 4 legs duck confit
  • 2 large tomatoes, peeled, seeded, and chopped
  • 3 tablespoons duck and veal demi-glace
  • Coarse salt and freshly ground black pepper
  • 4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, and halved crosswise
  • 1/2 pound fresh garlic sausage, cut into 8 slices
  • 1/4 cup duck fat, melted


  1. Place beans in a large bowl; cover with water and let soak overnight.

  2. Drain beans and place in a large earthenware casserole or enameled cast-iron Dutch oven along with ventreche, garlic, 1 onion, and carrot. Wrap parsley, celery leaves, thyme, bay leaf, cloves, and peppercorns in a piece of cheesecloth and tie to form a bouquet garni. Place bouquet garni into the casserole and cover with 10 cups water.

  3. Place casserole over high heat and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until beans are just tender, about 1 hour. Drain, discarding onion and bouquet garni, and return to casserole. Add remaining onion, duck legs, and tomatoes. In a medium bowl, stir together demi-glace with 4 cups water, and add to casserole. Season with salt and pepper and place casserole over medium-high heat; bring to a boil. Reduce heat to a simmer, and cook until duck legs are tender when pierced with a fork, about 15 minutes.

  4. Drain mixture into a colander set over a bowl; reserve cooking liquid. Cut ventreche into 1/2-inch square pieces; set aside. Cut each duck leg in half at the joint; set aside.

  5. Preheat oven to 325 degrees. Season beans with 1 teaspoon salt and pepper. Place half of the beans in the casserole. Add ventreche, duck legs, duck, and garlic sausages; cover with remaining beans. Pour reserved cooking liquid over top and drizzle with duck fat. Cover, and bake until heated through and bubbling, about 2 hours. Cassoulet may be cooled and refrigerated at this point for up to 3 days. Bring to room temperature before proceeding.

  6. Increase temperature to 400 degrees. Uncover casserole, and bake until top is browned, about 20 minutes.

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