Name: Cassoulet
Yield: 12 servings
Ingredients: 6 duck legs; 6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2½ tsp. Morton kosher salt; 4 sprigs thyme; 4 garlic cloves, smashed; 2 tsp. black peppercorns; 1 tsp. juniper berries (optional); 2 whole cloves; 1 large onion, peeled, halved through root end; 1½ lb. dried Tarbais, corona, or cannellini beans, soaked overnight, drained; 8 oz. pancetta (leave in 1 thick piece); 2 carrots, scrubbed, halved crosswise if large; 1 head of garlic, halved crosswise; 4 sprigs thyme; 1 bay leaf; Freshly ground black pepper; Kosher salt; 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; Freshly ground black pepper; 2 Tbsp. vegetable oil; 1 large carrot, peeled, chopped; 1 large carrot, peeled, chopped; 4 garlic cloves, finely chopped; 4 sprigs thyme; 1 bay leaf; 1 14.5-oz. can crushed tomatoes; 6 cups chicken stock or low-sodium chicken broth; Kosher salt, freshly ground pepper; 1 lb. fresh pork sausage (such as Toulouse, sweet Italian, or unsmoked kielbasa); 3 cups medium-fine fresh breadcrumbs, divided

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Alex Lau

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro. It requires a few ingredients you won’t find in the typical supermarket. Save yourself from searching all over town and head to D’Artagnan’s website, where you can order French Tarbais beans, precooked garlic sausage, and Moulard duck legs. Just don’t leave this for the last second.

Classic Cassoulet

Recipe notes