Cassoulet with Braised Duck Legs

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

This is an easy and less rich version of cassoulet that substitutes braised duck legs for confit duck legs. It still has plenty of flavor because you cook the beans in the braising liquid from the duck legs. Feel free to make half as much as called for here.


  • 2 pounds ( cups) dried white beans, such as borlotti, cannellini, or great Northern


Rinse the beans and put them in a bowl with enough water to cover by at least 8 inches—that way, as the beans expand, they’ll still be covered. Let soak for 12 hours, then drain.

If using, put the pig’s foot halves in a pot, cover with cold water, and bring to a boil over high heat. Boil for 5