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Black Bean, Sausage & Duck Cassoulet

Black Bean, Sausage & Duck Cassoulet

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.
Course Dinner
Cuisine French Inspired
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 to 6 people
Author Barry C. Parsons


  • 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


  1. Season the duck legs on both sides with salt and pepper .
  2. In a cast iron frying pan, brown the duck legs and sausages over medium high heat and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the duck pieces and sausages on top of the black beans.
  7. 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.