TC Recipe: Cassoulet of Duck and Pork Sausage

February 16 2010

Executive Chef Michael Landsberg
Suggested Pairing: 2004 Signature Pinot Noir
Serve 2



  • 2 duck leg confit (Find @ specialty shops, Long’s Meats or Market of Choice)
  • 2 Toulouse sausages (pork)
  • 1 C dried white beans, soaked overnight
  • 2 oz bacon
  • 1 onion studded with 1 clove
  • 1 onion, peeled and sliced
  • 2 garlic cloves
  • 1 carrot, peeled and sliced
  • duck fat
  • tomato paste
  • bread crumbs


Place drained beans, garlic, vegetables, and bacon in a Dutch oven, cover with water and cook for 2 hours. Skim the scum that rises to the surface of the pot from time to time. Then add the tomato product, and the sausages and simmer for another 40 minutes. Season the cassoulet once the beans are cooked.

Place the duck leg in a baking dish with the sausages, beans, vegetables and broth, sprinkle with breadcrumbs and bake in a 350° oven for 20 minutes.