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Cassoulet

Name: Cassoulet
Prep time: 40 min
Total time: 5 h
Cuisine: French
Ingredients: 1 lb dried white haricot beans, soaked overnight; 2 duck confit legs; 4 Toulouse sausages; 1/2 lb pork belly, cut into chunks; 2 garlic sausages, sliced; 1 onion, diced; 2 carrots, sliced; 4 cloves garlic, minced; 2 tomatoes, chopped; 1 bouquet garni; 2 tbsp duck fat; 1/2 cup breadcrumbs; salt to taste; 1/2 tsp black pepper

Cassoulet reads richness 7.2, umami 7.0 and salinity 4.0 on Palate's 0–10 flavor X-ray — a French main, about 5 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.5 / 10
Sweet & Fruity — 3.3 / 10
Sour & Bright — 1.8 / 10
Bitter & Earthy — 3.8 / 10
Rich & Fat — 7.4 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Richness 7.2 · Umami 7.0 · Salinity 4.0 · Allium 3.5 · Smoke 3.4 · Sweetness 2.8 · Warm Spice 2.0 · Heat 1.8 · Sourness 1.7 · Fruity 1.7 · Herbaceous 1.5 · Earthy 1.4 · Funk & Ferment 1.0 · Bitterness 1.0 · Nutty 0.6

What's in it (14)

1 lb dried white haricot beans, soaked overnight
2 duck confit legs
4 Toulouse sausages
1/2 lb pork belly, cut into chunks
2 garlic sausages, sliced
1 onion, diced
2 carrots, sliced
4 cloves garlic, minced
2 tomatoes, chopped
1 bouquet garni
2 tbsp duck fat
1/2 cup breadcrumbs
salt to taste
1/2 tsp black pepper

Time & effort: about 5 hr (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 216.8 kcal, 10.9 g protein, 18.5 g fat, 4.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Soak and par-cook beans, then layer them in a deep earthenware dish with the meats and aromatic vegetables.
Cover with bean cooking liquid and bake slowly for several hours, breaking the crust several times and adding liquid as needed.
Finish with a final golden breadcrumb crust and serve straight from the dish.

Dishes with a similar flavor shape

Smothered Cabbage and Kielbasa Skillet — Southern
Tinga Poblana de Puerco y Chorizo — Mexican · Puebla
Feijoada à Portuguesa — Portuguese
Carolina Chicken Perloo — Southern · Lowcountry
Locro — Argentine

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.