4️⃣ Slow and gentle simmering
Add the beans, bouquet garni, and bay leaf.
Pour in hot stock until it generously covers the ingredients.
Cover and simmer gently for 1 hour and 30 minutes. 5️⃣ Assembly and oven baking
Preheat the oven to 160°C (325°F).
Transfer everything to a casserole dish (earthenware dish) if possible.
Arrange the duck confit legs on top.
Bake for 1 hour and 30 minutes to 2 hours.
👉 During cooking, break the crust that forms on the surface 2 to 3 times to achieve the typical texture.
🔥 Chef’s Tips for a Perfect Cassoulet
Even better the next day! Gently reheated in the oven, it develops even more flavor.
Use high-quality beans (Lingots du Lauragais if possible). Add salt only at the end of cooking, especially if the pork belly is already salted.
