Raymond Blanc's cassoulet

Raymond Blanc's cassoulet

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(9 ratings)

Takes about 5 hours, inc time in the oven

More effort

Serves 4 - 6
Raymond Blanc's rustic cassoulet is rich and warming – slow cooking at its best

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 140g pork rind



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 140g smoked streaky bacon
  • 300g garlic sausage
  • 600g dried haricot bean, soaked overnight in 3 times their volume of water
  • 1 celery stick



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small onion, preferably a white skinned mild one



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 6 garlic cloves
  • 2 ripe plum tomatoes
  • 25g goose fat or 2 tbsp olive oil
  • 1 bouquet garni
  • 8 pinches of sea salt
  • 2 pinches of freshly ground black pepper



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 clove, lightly crushed



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 2 tsp lemon juice

To finish

  • 4 confit ducks legs



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 60g goose fat or 2 tbsp olive oil
  • 40g dried breadcrumb
  • 1 garlic clove, finely chopped
  • a handful of fresh flatleaf parsley, coarsely chopped


  1. To cut the meats, roll up the pork rind like a Swiss roll. With the seam underneath, use a very sharp knife to cut the roll across into thin slices, then chop the rolled-up slices across into dice. Chop the bacon into small cubes (lardons). Cut the garlic sausage into 1cm thick slices.

  2. Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the diced pork rind and lardons and cover with fresh cold water. Bring to the boil and blanch for 15-20 minutes. Drain the beans, rind and lardons into a colander, and discard the cooking water.

  3. Roughly chop the celery, onion and carrot. Peel the garlic cloves but leave them whole. Cut each tomato into eight wedges. (You never see tomatoes in a traditional cassoulet, but chef Raymond Blanc likes them for their colour and sweetness, so he puts a couple in.) Preheat the oven to 120C/fan 100C. (If cooking in a gas oven, use mark 2.)

  4. Heat the goose fat or olive oil in a 26cm flameproof casserole or deep overproof sauté pan over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes. Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelisation (about 5 minutes). Add the sausage, beans, pork rind and lardons and pour in 1.2 litres/2 pints water. Bring to the boil, skim off the scum, then add the salt, pepper, clove and lemon juice.

  5. Transfer the casserole to the oven and cook, uncovered, for 2 hours, stirring every hour. At the end of this time, the beans will be soft and creamy in texture and the juices should have thickened. You may need to cook it for longer than 2 hours (say up to 2½ hours) to get to this stage – it depends

  6. Remove the cassoulet from the oven. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil, breadcrumbs and garlic. Return to the oven and cook for a further 2 hours. Serve the cassoulet in bowls, sprinkled with chopped parsley.

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Comments, questions and tips

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30th Mar, 2017
This was glorious and so welcome on a raw March day. All the family loved it. I omitted the rolled pork rind to keep down the level of fat but I added more bacon to compensate. I also omitted the breadcrumbs to keep it gluten free. Superb, even without the crunchy topping. I used our usual well-loved cannelini beans, tinned version and they added creaminess without fat.
5th Jul, 2016
Great baseline recipe. I don't slavishly follow it; though have made "skip" loads, often with extra celery, beans, always using chicken thighs (cheaper), basil and tarragon and putting carrots in later to retain their flavour but on the whole brilliant - especially with greens.
21st Aug, 2014
I followed this recipe to the letter, and ended up with a greasy, inedible mess, but then I was clearly over optimistic to think that you could get a wholesome meal out of 600 grams of dried haricot beans and a small mountain of pork fat. What was Monsieur Blanc thinking of? But at least I have finally unwrapped the mystique of cassoulet... and my advice is avoid it! Mine ended up in the toilet.
18th Apr, 2020
any person worth their salt in the kitchen knows to adjust temperatures and times according to their own kitchen appliances and set ups. You maybe should practice some simpler recipes first, this turned out amazing for us, will definitely make again!
18th May, 2015
Poor Steve, this is an all-time favourite of ours for a special meal with friends. To improve the nutritional content I scrape off all the fat and skin from the tin of confit duck legs (from France) and omit the pork rind. I use the excellent smoked lardons from Lidl, local lean sausages and tinned haricot beans (also from France). I put in a bay leaf plus extra vegetables - including leek (which other recipes mention). Because you are using tinned beans you don't need to cook it for as long, nor do you need as much liquid. Half white wine and water is also good. Finally when it is almost ready I lay sheets of kitchen roll on the surface to mop up any excess fat. Everyone has always said how good it is and I don't think they are just being polite!! We eat it from bowls with chunks of home made bread.
17th Aug, 2014
I know I'm a lone dissenting voice here, but firstly I must take issue with the suggested oven temperature, as after 4 and a half hours cooking at 100 degrees in a fan oven, the haricot beans still had not reached the 'creamy' stage but were irritatingly crunchy, so if I try this again I will hoist the heat up to 120 or 125. And although I would call the flavour 'very good', I found the dish to be too greasy and would also definitely halve the content of goose fat next time.
8th Feb, 2012
I love this recipe! Well worth the effort and time, delicious.
7th Jan, 2012
I didn't have pork rind, so substituted with lardons (ie 280g lardons in total), which worked fine - and I left out the celery, adding one more small onion instead. I cooked it for about 5 hours in total and it was absolutely delicious - as I was making it to accompany roast leg of lamb, I left out the confit duck legs and it worked brilliantly. Really excellent recipe that I will definitely use again!
14th Oct, 2011
Have made this on multiple occasions, even having to substitute ingredients if I couldn't obtain the exact ones and it is the very best cassoulet recipe we have ever tried. We love the cassoulet we had in France and wanted to find a recipe that was as close to what we tasted there as possible. This recipe does it and is fairly simple to make, considering the longish list of ingredients. Making it again this weekend and we can't wait !!!!!!!!!
26th Aug, 2011
Dont forget the addition of breadcrumbs to the dish will dry up the liquid, in the cassoulet. I believe purists, insist that eight coatings of browned bread crumbs, be stirred into the cassoulet. I find that three coatings is enough. I use Polish, garlic sausage, in the cassoulet, avaliable from all Polish, grocery stores, its a wonderful sausage, full of meat and flavour. Tomatoes, I find are essential to cassoulet, because they cut through the richness of this wonderful dish.


12th Aug, 2013
Can this be cooked the day before and reheated ???
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