Smoked Duck Cassoulet ~ GF, DF, Primal,

Smoked Duck Cassoulet ~ GF, DF, Primal,

I have always like smoked meats and duck breast became a favorite of mine when I made them in culinary school

I also have quite the fondness for french food.

So a couple of days ago when it was a blustery spring day and still chilly enough to wear a sweater.

I decided it was time to try out a new french recipe, the cozy french comfort food dish called the cassoulet.

This dish is traditionally made with duck, goose, or pork with sausages and white beans, it is a slow-cooked casserole that originates from the south of France and is named after the dish it was traditionally cooked in the cassole, which is a deep, round, earthenware pot with slanted sides.

I myself don’t have one of these lovely vessels so I just used a large oven safe pot.

The dish was not traditionally made with smoked duck but I had borrowed my in laws smoker to make homemade bacon and I had a whole duck in the freezer so I said why not! lets smoke this duck!


of course since this recipe isn’t for the smoked duck which i’m hoping to post soon you can use unsmoked duck instead and it will still come out to be a delicious warm and cozy bowl of french comfort food.



Smoked Duck Cassoulet ~ GF, DF, Primal, Paleo

Smoked Duck Cassoulet ~ GF, DF, Primal, Paleo


  • Sachet
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 5 fresh parsley sprigs
  • 1/2 tsp whole pepper corns
  • cassoulet
  • 15oz ground sausage
  • 2 tbsp duck fat
  • 1 large onion, chopped
  • 4 carrots, sliced diagonal
  • 5 stalks celery, chopped
  • 2 slices bacon chopped
  • 1 15oz can great northern white beans
  • 2 15oz cans diced tomatoes or 6 medium tomatoes, peeled, seeded, and chopped
  • 8 garlic cloves
  • 5 cups beef broth
  • 4 smoked duck legs or 2 legs and 2 breasts(If you choose to use breasts chop them.)
  • 2 tbsp arrow root powder
  • sea salt and fresh ground pepper to taste


  • 1) Preheat the oven to 400 Degrees F. In a large dutch oven or large oven safe pot, on medium~high heat brown the sausage with 1 tbsp duck fat until almost cooked through about 6~7 minutes.
  • 2) Remove the sausage to a bowl and reserve for later.
  • 3) Add the onion, celery, and carrots with the other 1 tbsp of duck fat to the pot and cook the mirepox (vegetables mix) until the onions become translucent.
  • 4) Add the bacon and garlic cloves and continue cooking until the bacon is cooked about 5~6 mintues.
  • 5) For the sachet: Place the parsely,thyme,pepper, and bay leaves in the center of a double thick 6 " square of 100% cotton cheese cloth. bring up the corners and tie closed with kitchen string.
  • 6) Add the broth and sachet to the pot, bring to a boil and then reduce heat and simmer covered for 30 minutes.
  • 7) Turn off the heat and add the sausage, duck, beans, and tomatoes to the pot.
  • 8) Cook in the oven on 400 degrees for 3 hours.
  • 9) Open the oven and mix in the arrow root powder, then turn the heat up to 450 degrees for another 30 minutes.
  • 10) Remove from the oven and let sit for 15 minutes before serving, season to taste with sea salt and fresh cracked pepper.
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