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Cassoulet Toast


  • 1 prepared confit duck leg optional*
  • 1/2 ring of smoked sausage cut in slices then in quarters
  • 1/2 lb. bacon cut in 1” pieces
  • 1 c. smoked ham cut in small pieces
  • 2 Tbsp. olive oil
  • 1 medium onion thinly sliced
  • 4 garlic cloves
  • 3 cans white beans great northern or Cannellini beans, drained and rinsed
  • 1/2 c. chopped canned tomatoes drained
  • 1 tsp. dried thyme
  • 1/8 tsp. nutmeg
  • salt and pepper to taste
  • 1 c. chicken broth or water
  • country style bread or homemade cornbread
  • Italian parsley garnish
  • purple endive or radicchio shredded for garnish


  1. Saute the bacon and sausage together. When the bacon is almost crisp, add in the smoked ham pieces. When everything is nice and brown remove to a bowl and set aside.
  2. In a medium skillet over medium heat half of the olive oil and the onions and the garlic cloves. Cook very slowly until the onions have caramelized. This can take around 25 minutes.
  3. Add in the beans, the tomatoes, thyme, nutmeg, salt and pepper to taste. Add in the chicken broth and turn the heat up to a medium high and simmer. Using a potato masher mash about 1-2 cups of the beans. You can either remove them to another bowl and mash or mash against the side of the pan. This will thicken the mixture.
  4. To this pot of beans add in the sautéed meats, the duck, and the onions. You can either serve this now over your toasted bread or corn bread or put in the oven. I put mine in the oven for about an hour so it would cook down like a traditional cassoulet.
  5. When ready to serve cut a thick slice of the country style bread and toast on both sides. If you want to try it with cornbread then make your cornbread in a shallow sheet pan so it doesn’t rise over 1”. Either way you serve this top your baked cornbread or toasted country bread with about 1 cup of the bean mixture.

Recipe Notes

Note: If you are using confit duck use this recipe for counterfeit duck confit which will save you the expense of duck fat