Step-by-Step Guide to Making Dominique Ansel’s Cassoulet

Dominique Ansel's Cassoulet


Dominique Ansel, the renowned pastry chef behind the world-famous Cronut, isn’t just a master of desserts. He’s also known for his exceptional take on savory dishes. One such masterpiece is his Cassoulet, a classic French dish that combines hearty beans, succulent meats, and rich flavors. In this article, we’ll take you on a culinary journey through the step-by-step process of making Dominique Ansel’s Cassoulet, a comforting and luxurious dish that will transport your taste buds to the heart of French cuisine.

What Is Cassoulet?

Cassoulet is a beloved French dish with its roots in the southwestern region of France, particularly in Toulouse. It’s a rich and hearty stew, traditionally made with white beans, various meats, and an aromatic blend of herbs and spices. The dish is slowly cooked to develop complex flavors, making it a true labor of love. Dominique Ansel’s version, like many others, is a testament to the art of French cooking.

Ingredients You’ll Need:

Before we dive into the step-by-step process, gather the following ingredients:

For the Cassoulet:

– 1 pound dried white beans (cannellini or Great Northern beans)
– 1 pound pork shoulder, cut into 2-inch cubes
– 1 pound lamb shoulder, cut into 2-inch cubes
– 1 pound duck legs (you can use duck confit for a shortcut)
– 1/2 pound garlic sausages
– 1/2 pound Toulouse sausages (or any other high-quality sausages)
– 1/2 cup pork fat or duck fat
– 2 large onions, finely chopped
– 6 cloves garlic, minced
– 1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley tied together)
– 4 cups chicken or beef broth
– 1 cup dry white wine
– 1 can (28 ounces) crushed tomatoes
– Salt and freshly ground black pepper to taste

For the Breadcrumb Topping:

– 1 cup fresh breadcrumbs
– 1/4 cup parsley, chopped
– 1/4 cup garlic, minced
– Salt and freshly ground black pepper to taste

Now that you have all your ingredients ready, let’s get started with the step-by-step process of creating Dominique Ansel’s Cassoulet.

Step 1: Preparing the White Beans

Dominique Ansel's Cassoulet

1. Start by soaking the dried white beans in water overnight. This will help soften the beans and reduce the cooking time.

2. After soaking, drain and rinse the beans thoroughly.

Step 2: Preparing the Meats

3. In a large Dutch oven or a deep, heavy-bottomed pot, heat the pork fat or duck fat over medium-high heat. Once the fat is hot, add the pork shoulder, lamb shoulder, and duck legs. Sear the meats until they develop a golden-brown crust. This step is crucial for building flavor.

4. Remove the seared meats and set them aside.

Step 3: Sauté the Onions and Garlic

In the same pot, add the finely chopped onions and minced garlic. Sauté them until they become translucent and fragrant.

Step 4: Adding the Aromatics and Wine

Return the seared meats to the pot. Add the bouquet garni and pour in the dry white wine. Allow the wine to simmer and reduce slightly.

Step 5: Incorporating the Tomatoes and Broth

1. Add the crushed tomatoes and 4 cups of chicken or beef broth to the pot. Stir to combine all the ingredients.

2. Season the mixture with salt and freshly ground black pepper to taste. Be mindful of the salt since some of the sausages and meats may already be salty.

Step 6: Slow Cooking the Cassoulet

Dominique Ansel's Cassoulet

1. Drain the soaked white beans and add them to the pot. Ensure that the beans are fully submerged in the liquid.

2. Cover the pot and reduce the heat to low. Allow the Cassoulet to simmer and cook slowly for several hours, typically around 3 to 4 hours. This long, slow cooking process allows the flavors to meld, and the beans to become tender.

Step 7: Preparing the Breadcrumb Topping

While the Cassoulet is simmering, prepare the breadcrumb topping. In a bowl, combine fresh breadcrumbs, chopped parsley, minced garlic, and season with salt and freshly ground black pepper. Mix well to create a flavorful topping.

Step 8: Assembling the Cassoulet

Dominique Ansel's Cassoulet

1. Once the Cassoulet is ready, it’s time to assemble it for the final baking. Remove the bouquet garni from the pot.

2. Preheat your oven to 350°F (175°C).

3. In a large, oven-safe dish or casserole, ladle a layer of the Cassoulet mixture.

4. Arrange the garlic sausages, Toulouse sausages, and any additional duck confit on top of the mixture.

5. Cover the sausages and meat with the remaining Cassoulet mixture.

6. Sprinkle the breadcrumb topping evenly over the Cassoulet.

Step 9: Baking the Cassoulet

Place the casserole in the preheated oven and bake for about 30-40 minutes or until the top is golden brown and crispy.

Step 10: Serving and Enjoying

Dominique Ansel's Cassoulet

1. Once the Cassoulet is out of the oven, let it cool slightly before serving. This dish is best enjoyed hot, and it’s even more flavorful the next day as the flavors continue to meld.

2. Serve generous portions of Dominique Ansel’s Cassoulet with a crisp, green salad and a glass of red wine for a truly authentic French dining experience.


Creating Dominique Ansel’s Cassoulet is a labor of love that pays off in the form of a heartwarming and delicious French masterpiece. While it requires time and dedication, the rich, complex flavors and tender meats make it a dish worth savoring. As you master the art of making Cassoulet, you’ll not only enjoy a taste of France but also gain a deeper appreciation for the culinary traditions and the skill that goes into crafting this iconic dish. Bon appétit!

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