RecipesMagazine
×

Cassoulet

5
4
3
2
1
Cassoulet

Cassoulet

Cassoulet might be just the main course you are searching for. This dairy free recipe serves 12. One portion of this dish contains around 40g of protein, 22g of fat, and a total of 499 calories. Head to the store and pick up garlic cloves, bacon, no-salt-added tomato puree, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Rub salt evenly over duck; cover and refrigerate 30 minutes.
Ingredients you will need
Whole DuckWhole Duck
SaltSalt
Dry Seasoning RubDry Seasoning Rub
2
Heat oil in a large Dutch oven over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
3
Add bacon to pan; cook 7 minutes or until crisp, stirring occasionally.
Ingredients you will need
BaconBacon
Equipment you will use
Frying PanFrying Pan
4
Remove bacon from pan using a slotted spoon; set aside. Increase heat to medium-high.
Ingredients you will need
BaconBacon
Equipment you will use
Slotted SpoonSlotted Spoon
Frying PanFrying Pan
5
Add lamb to drippings in pan; cook 8 minutes, turning to brown on all sides.
Ingredients you will need
LambLamb
Equipment you will use
Frying PanFrying Pan
6
Remove lamb from pan, and set aside.
Ingredients you will need
LambLamb
Equipment you will use
Frying PanFrying Pan
7
Preheat oven to 30
Equipment you will use
OvenOven
8
Rinse duck with cold water; pat dry with paper towels.
Ingredients you will need
WaterWater
Whole DuckWhole Duck
Equipment you will use
Paper TowelsPaper Towels
9
Add half of duck, skin side down, to pan; cook over medium heat 15 minutes or until golden brown. Turn duck over, and cook 10 minutes or until browned and fat under skin is melted.
Ingredients you will need
Whole DuckWhole Duck
Equipment you will use
Frying PanFrying Pan
10
Remove duck from pan. Repeat procedure with remaining duck, reserving 1 tablespoon duck fat; set duck aside.
Ingredients you will need
Duck FatDuck Fat
Whole DuckWhole Duck
Equipment you will use
Frying PanFrying Pan
11
Add onion and pepper to pan; cook 7 minutes or until lightly browned, stirring occasionally. Stir in tomato puree and garlic; cook 1 minute. Return lamb to pan. Nestle duck into lamb mixture; add broth and 2 cups water. Cover and bake at 300 for 2 1/2 hours or until lamb and duck are very tender.
Ingredients you will need
Tomato PureeTomato Puree
GarlicGarlic
PepperPepper
BrothBroth
OnionOnion
WaterWater
Whole DuckWhole Duck
LambLamb
Equipment you will use
OvenOven
Frying PanFrying Pan
12
Remove duck from pan; let stand until tepid.
Ingredients you will need
Whole DuckWhole Duck
Equipment you will use
Frying PanFrying Pan
13
Remove skin from duck; discard.
Ingredients you will need
Whole DuckWhole Duck
14
Cut duck legs in half through the joint. Return duck to lamb mixture. Taste and adjust seasoning, if desired.
Ingredients you will need
Duck LegDuck Leg
SeasoningSeasoning
Whole DuckWhole Duck
LambLamb
15
Increase oven temperature to 37
Equipment you will use
OvenOven
16
Stir 2 cans of beans into lamb mixture.
Ingredients you will need
BeansBeans
LambLamb
17
Add bacon, sausage, and duck; top mixture with remaining 2 cans of beans.
Ingredients you will need
SausageSausage
BaconBacon
BeansBeans
Whole DuckWhole Duck
18
Sprinkle breadcrumbs evenly over top. Cover and cook 1 hour and 10 minutes. Uncover and cook an additional 20 minutes or until browned and bubbly.
Ingredients you will need
BreadcrumbsBreadcrumbs
19
Wine note: Traditionally, a rustic red from the south of Francea wine with the requisite meatiness and earthiness to mirror the duck and beansis served with cassoulet. I love the Perrin & Fils Gigondas "La Gille" 2005 (Gigondas, France), $28, which is seductively earthy and has wonderful flavors of cherry jam. Karen MacNeil
Ingredients you will need
Cherry JamCherry Jam
Whole DuckWhole Duck
WineWine
DifficultyExpert
Ready In45 m.
Servings12
Health Score10
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
Related recipes
Broiled Parmesan Tomatoes
Bean, Kale and Egg Stew
Cranburgers with Sweet Potato Fries
Eggs Florentine
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok