Hamersley's cassoulet with pork, duck confit, and sausage from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hibeez on January 26, 2026

    When my husband begs for cassoulet, this is the one I make. Thinking I was making 1/2 recipe, I started with 1 lb of beans, but the pork seemed meager so I went with a full recipe with only half the beans. Glad I did, as there were LOTS of beans. This recipe is easy enough to make over the course of a couple days, and it does really make 10 or so portions. I baked the bread crumbs on individual portions so as to keep the leftovers free from crumbs. One duck confit leg is a good amount for 2 people. I did sauté the duck leg to crisp and warm it up.

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