Traditional French Cassoulet

Traditional French Cassoulet

Traditional French Cassoulet


5 hours 30 minutes

Details
  • Servings:   4
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • french
Ingredients
  • For the bean and vegetable base:
  • 400 grams dried haricot, cannellini, or navy beans soaked in water overnight
  • 1/2 pound uncut bacon
  • 20 grams goose or duck fat
  • 1 celery stalk, roughly chopped
  • 1 small white onion, roughly chopped
  • 2 carrots, roughly chopped
  • 4 garlic cloves, peeled but not chopped
  • 1/2 pound andouille sausage
  • 1 plum tomato (fresh or canned), cut into eighths
  • 1 bouquet garni
  • 1 teaspoon kosher salt
  • 2 pinches black pepper
  • 1 clove, crushed
  • 2 teaspoons lemon juice
  • To assemble the cassoulet:
  • 4 duck confit legs
  • 40 grams duck fat
  • 50 grams bread crumbs
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh flat leaf parsley, to serve
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