Black Bean, Sausage & Duck Cassoulet – this simple, slow cooked French comfort food stew is one of the best cold weather meals there is; with a deeply flavoured rich broth and wholesome nutritious black beans too.
This duck cassoulet recipe with sausage and black beans is an ultimate comfort food recipe for me. I first made it a couple of years ago as part of a recipe development project I was working on for the website of a housewares brand. I loved the original flavour combination that I’ve been making it ever since. A chicken version is also included in my second cookbook. Of course, if you are not partial to duck, or it’s difficult to find in your location, you can always easily substitute chicken legs.
A cassoulet (pronounced cass-ou-lay) may sound fancy but it really more of a simple stew with a rich broth base which also makes it like a very hearty soup. One thing is for sure, it is a meal in itself and a very satisfying one at that! It’s also a great dinner party dish because it can be made completely before your guests arrive and held in a low oven (170 degrees F) for up to an hour before serving.
Be sure to try it for a Sunday supper or as an ideal winter storm day meal.
Like this Black Bean, Sausage & Duck Cassoulet recipe?
You’ll find many more great ideas for slow cooked meals in our Slow Cooked Sundays Category.
- 2 or 3 duck legs
- pinch salt and pepper to season
- 1 pound good quality pork sausage garlic and herb or mild Italian are good choices
- 1 large red onion finely diced
- 4 cloves minced garlic
- 2 stalks celery finely diced
- 1 ½ cups chicken or duck stock
- 1 ½ cups pureed canned tomatoes
- 4 in large carrots cut 3 inch sticks
- 2 cups cooked black beans if using canned, rinse and drain well.
- 2 tbsp chopped fresh thyme
- 3 leaves bay
Season the duck legs on both sides with salt and pepper .
In a cast iron frying pan, brown the duck legs and sausages over medium high heat and set aside.
Reduce the heat to medium and add the onions, garlic and celery to the pan. Lightly season with salt and pepper and cook until the onions have softened but not browned.
Transfer the cooked onions, celery and garlic to a large covered Dutch oven or roasting pan. Add the chicken stock, canned tomatoes, carrots, black beans and bay leaves. Stir together and add the sausages and duck legs on top of the beans and vegetables.
Cover and cook in a 325 degree F oven for 2 to 2 ½ hours or until the duck is tender enough to fall off the bone.
Serve the duck pieces and sausages on top of the black beans.
Another good serving suggestion is to shred the duck, slice the sausages and mix both through the beans and vegetables. This can be then spooned on top of some plain steamed rice to serve.