Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
    • Our Wine Collections
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • Shop by Varietal
      • Zinfandel
      • Cabernet Sauvignon
      • Merlot
      • Pinot Noir
      • Other Reds
      • Port
        • The Ruby Allocation
      • White Wines
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Tasting Notes
    • Pairing Recipes
    • Save’N Sip Subscriptions
  • Gifts
    • Gift Sets & More
    • Etched Bottles
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
    • New Wine Experience ‘Secrets of Sonoma’
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Visitation Guidelines
  • Wine Club
    • Memberships
    • Club Schedule
    • Wine Club Support
      • Account Assistance
        • How to Customize a Club Release
      • FAQ
    • Referral Program
    • Member Portal
      • Member Tastings
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Benefits
        • Explore All Benefits
        • Entertainment & Lodging
  • Events
    • Upcoming Events
    • Private Events
    • Weddings
    • Virtual Tour
    • Blessing of the Animals
  • Our Story
    • Contact
    • Giving Back
      • Canine Companions®
      • Joe Martin Day of Service
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Wine Journal
    • Our Team
    • Estate Vineyards
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Sustainability
    • Career Opportunities
ALL RECIPES

Cassoulet of White Beans, Duck Confit, and Sausage

  • Pair with Zinfandel
Primary Ingredients

19-ounce can white beans, drained and rinsed 

1 tablespoon extra virgin olive oil 

2 teaspoons garlic, minced 

1 ½ teaspoons herbes de Provence 

Salt and pepper to taste 

4 confit duck legs, cleaned of all skin and bones, left in  

 big pieces 

2 sweet Italian sausage links, cooked and sliced into

 1/8-inch rounds 

1 cup canned beef broth, low sodium  

1 tablespoon olive oil 

1 cup fresh French bread crumbs

Primary Technique
  1. In a mixing bowl, season the white beans with olive oil, garlic, herbs, salt, and pepper. Add the duck confit leg meat and sausage. Toss and place into a cassoulet pan.
  2. Press the ingredients down to smooth the top. Add the beef broth; the stock should not quite cover the beans.
  3. Cover the cassoulet with the bread crumbs and drizzle with the olive oil. Bake the cassoulet in a preheated 350º oven for 30-40 minutes or until the crumbs are golden brown. 
  4. Note- freeze the French bread and grate it while frozen with a cheese shredder attachment on a food processor.
duck stew
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousGrilled Ahi Tuna with Roasted Red Pepper
NextMaine Lobster Chow MeinNext
Instagram

CALL or TEXT

(707) 833-0254

Subscribe to News & Offers

Marketing communications may be in the form of email, text message or phone.

READ PRIVACY POLICY

  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2025 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy