Cassoulet
A rich, slow-baked French casserole loaded with white beans, duck confit, savory sausages, and a garlic crust.
- 120 min
- 528 kcal / serving
- hard
- Protein
- 28.2 g
- Fat
- 33.8 g
- Carbs
- 24 g
Contains: gluten, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g white beans (canned, drained)
- 2 pc duck legs (preferably confit)
- 200 g coarse pork sausage (sliced)
- 100 g bacon (sliced)
- 1 pc onion (finely chopped)
- 3 pc garlic cloves (finely chopped)
- 400 g crushed tomatoes
- 250 ml chicken broth
- 3 tbsp breadcrumbs
Method
- Render the bacon in a large ovenproof pot, fry the sausage slices for about 3 minutes until browned, then remove both.
- Sear the duck legs skin-side down in the remaining fat until crispy, then remove and set aside.
- Sauté the onion and two-thirds of the minced garlic until translucent, then stir in the crushed tomatoes and chicken broth.
- Fold the white beans, bacon, and sausage slices into the tomato mixture, blending well.
- Place the duck legs on top of the beans and transfer the uncovered pot to an oven preheated to 180 °C.
- After 45 minutes, mix the breadcrumbs with the remaining garlic, sprinkle over the casserole, and bake for another 15 minutes until golden.
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