A good canned cassoulet is already a true South-West French dish. But with three simple steps and 30 minutes in the oven, it regains all the charm of homemade cassoulet: a golden, crunchy crust, creamy beans and the aroma of garlic and parsley. Here is our quick recipe for 2 people, made with our duck confit cassoulet.
Ingredients for 2 people
Step 1
prepare the dish
Preheat the oven to 180 °C (350 °F). Cut the garlic clove in half and rub it generously over the inside of an earthenware or ceramic gratin dish. This simple gesture, inherited from Lauragais tradition, flavours the cassoulet throughout the cooking.
Step 2
pour in the cassoulet
Open the can and gently pour the cassoulet into the dish without stirring, to keep the beans whole. Spread out the pieces of confit and Toulouse sausage so they sit just at the surface. If the cassoulet looks a little thick, add two or three tablespoons of hot water around the edges.
Step 3
prepare the crust
Finely chop the parsley and mix it with the breadcrumbs and a grind of pepper. Sprinkle this mixture in a thin, even layer over the whole surface of the cassoulet, then drizzle with melted duck fat. That is what will make the breadcrumbs golden and crisp.
Step 4
bake
Bake for 25 to 30 minutes, until the cassoulet is bubbling at the edges and the crust is well browned. For an even crunchier crust, put the dish under the broiler for 2 to 3 minutes at the end, watching closely.
Step 5
serve
Let it rest for 5 minutes out of the oven, then serve straight from the dish in the middle of the table. Pair it with a sharp green salad and good country bread for mopping up.
Secrets of great canned cassoulet
Do not heat cassoulet over high heat. On the stove or in the oven, gentle heat preserves the texture of the beans and the tenderness of the confit. The oven remains the best method because it recreates the crust that defines the dish.
Choose a dish of the right size. The cassoulet should form a layer at least 5 centimetres deep: spread too thin, it dries out; too deep, it heats poorly in the centre.
Use the broiler last. Two minutes are enough to turn golden breadcrumbs into a truly crunchy crust.
Festive version: royal baked cassoulet
For entertaining, enrich the cassoulet before it goes into the oven. Add a leg of our duck confit from Périgord, first browned skin side down in a pan, and place it in the centre of the dish before sprinkling the breadcrumbs. For 4 people, use our cassoulet in a 1.4 kg glass jar, or go straight for our premium duck leg confit cassoulet in a Le Parfait jar.
Our ready-to-serve cassoulets
Our canned duck confit cassoulet is made following the Castelnaudary recipe, with French lingot beans, duck confit and grilled Toulouse sausages, simmered in a broth with vegetables, spices and duck fat. It comes in 420 g for one person and 840 g for two. The pork hock cassoulet works with exactly the same recipe.
To choose between can and jar, read our guide how to choose a good canned cassoulet, and to build the meal around it, our tips on what to serve with cassoulet.
FAQ
How do you heat canned cassoulet in the oven?
Pour the cassoulet into an ovenproof dish, sprinkle with breadcrumbs, drizzle with duck fat and bake at 180 °C (350 °F) for 25 to 30 minutes, until piping hot and golden.
Can you heat canned cassoulet on the stove?
Yes. Pour it into a saucepan and warm it over low heat for 10 to 15 minutes, stirring gently so as not to crush the beans. The oven is still better for the crust.
Can you heat cassoulet in the microwave?
It is possible for a single portion, in a suitable covered container, stirring halfway through. Never heat cassoulet in its can. Always follow the instructions on the packaging.
How much cassoulet per person?
Allow about 400 g per person as a main course. Our 840 g can is just right for 2 people.
