How Long to Cook Cassoulet (White Beans, Duck Confit Legs, Garlic Sausage, Pork Shoulder) in the dutch oven

Preheat dutch oven to 300°F oven bake (uncovered so the breadcrumb crust forms). Prepare cassoulet (white beans, duck confit legs, garlic sausage, pork shoulder) (1 lb dry Tarbais or Great Northern beans (soaked overnight and parcooked), 4 duck confit legs, 1 lb French garlic sausage (Toulouse-style) sliced, 1 lb pork shoulder cubes, mirepoix, tomato, thyme, and pork/chicken stock; layered in wide enameled Dutch oven, topped with panko breadcrumbs).

Cook for 2–2.5 hours uncovered in 300°F oven (after ~1 hr bean parcook + sausage/pork sear). Flip at the 45-minute mark for even browning.

A golden-brown breadcrumb crust has formed across the entire surface and cracks like thin ice under a spoon; beans below are fully swollen and creamy but still hold their shape without breaking; a bubbling ring of pork-and-duck fat is visible at the edges of the pot. Confirm internal temperature reaches 165°F internal in center of sausage and pork cubes (USDA FSIS: 165°F for poultry/duck confit reheat, 145°F for pork whole cuts, 160°F for ground pork sausage — 165°F satisfies all three simultaneously). Rest for 15 minutes before serving.