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French Cassoulet with Sausage and Confit Duck
French Cassoulet with Sausage and Confit Duck

French Cassoulet with Sausage and Confit Duck
A hearty and flavorful French cassoulet, perfect for a chilly evening. This recipe uses readily available ingredients and is adapted for a smaller serving size.
French Cassoulet with Sausage and Confit Duck

This meal provides a good balance of protein, carbohydrates, and vegetables, contributing to a balanced daily intake and offering comfort and satisfaction.

Ingredients:
1
Servings
  • 100
    g
     duck_confit
  • 80
    g
     pork_sausage
  • 100
    g
     white_beans
  • 50
    g
     carrots
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    g
     tomato_paste
  • 100
    ml
     chicken_stock
  • 1
    item
     bay_leaf
  • 1
    tbsp
     thyme
Preparation Time: 30 minutes
Cooking Time: 120 minutes
French Cassoulet with Sausage and Confit Duck
Instructions:
  1. Preheat oven to 160°C (320°F).
  2. In a large ovenproof pot or casserole dish, brown the duck confit and sausage over medium heat. Remove and set aside.
  3. Add the chopped onion and carrots to the pot and cook until softened. Add garlic and cook for another minute.
  4. Stir in the tomato paste and cook for 1 minute more.
  5. Add the white beans, chicken stock, and bay leaf. Bring to a simmer, then reduce the heat to low and add the duck and sausage back into the pot.
  6. Season with thyme and salt. Cover and transfer the pot to the oven.
  7. Bake for 1 hour or until the beans are tender and the flavors have melded.
  8. Serve hot.
Nutrition Per Serving 561 g Per 100g
Energy 821.8 kcal 146 kcal
Protein 44.8 g 8.0 g
Fibre 13.5 g 2.4 g
Salt 4 g 0.7 g
Sugar 9 g 1.6 g
Carbohydrates 39.5 g 7.0 g
Fat 56.9 g 10.1 g
Environmental Per Serving 561 g Per 100g
CO2 5.7 kg 1.0 kg
Water 1.2 l 0.2 l
  • 100
    g
     duck_confit
  • 80
    g
     pork_sausage
  • 100
    g
     white_beans
  • 50
    g
     carrots
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    g
     tomato_paste
  • 100
    ml
     chicken_stock
  • 1
    item
     bay_leaf
  • 1
    tbsp
     thyme
1
Servings
0

Preheat oven to 160°C (320°F).

In a large ovenproof pot or casserole dish, brown the duck confit and sausage over medium heat. Remove and set aside.

Add the chopped onion and carrots to the pot and cook until softened. Add garlic and cook for another minute.

Stir in the tomato paste and cook for 1 minute more.

Add the white beans, chicken stock, and bay leaf. Bring to a simmer, then reduce the heat to low and add the duck and sausage back into the pot.

Season with thyme and salt. Cover and transfer the pot to the oven.

Bake for 1 hour or until the beans are tender and the flavors have melded.

Serve hot.

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