🫘 Cassoulet

Name: Cassoulet
Total time: 240 min
Yield: 6
Cuisine: France · Languedoc
Ingredients: 500 g dried white beans, soaked overnight; 4 confit duck legs; 400 g pork shoulder, cut into chunks; 400 g sausages; 2 tomatoes, chopped; 1 onion and 4 garlic cloves, chopped; 1 bouquet garni (thyme, bay, parsley); Salt and pepper

Origin: France · Languedoc

920kcal

per serving · 400 g

230kcal

per 100 g

56 gProtein14 g / 100 g

48 gFat12 g / 100 g

56 gCarbs14 g / 100 g

Cassoulet is a slow-baked casserole from southwest France of white beans cooked with several meats — typically pork, sausage and confit duck leg — together with tomato and herbs. During the long bake the beans soak up the meat juices and a golden crust forms on top. The result is rich, hearty and filling, served straight from the earthenware dish.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork, sausage, duck leg

Not veganbecause of: pork, sausage, duck leg

Contains porkbecause of: pork

Not keto14 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

white beansporksausageduck legtomatoherbs

Recipe

6 servings240 min

Ingredients

500 g dried white beans, soaked overnight
4 confit duck legs
400 g pork shoulder, cut into chunks
400 g sausages
2 tomatoes, chopped
1 onion and 4 garlic cloves, chopped
1 bouquet garni (thyme, bay, parsley)
Salt and pepper

Method

Simmer the beans with the onion, garlic and herbs in fresh water for about 1 hour until almost tender.
Brown the pork and sausages in a little duck fat; cut the sausages into pieces.
Layer beans, meats, duck legs and tomato in a deep ovenproof dish and add cooking liquid to just cover.
Bake at 150 °C for 2–3 hours, pushing the crust down into the beans two or three times and adding liquid if it gets dry.

How to make it lighter

Skim the fat from the surface before serving and choose leaner pork pieces.
Serve a smaller ladle of meat and a bigger share of beans, with a green salad on the side.
Remove the duck skin on your plate — it carries much of the fat.

History

Cassoulet takes its name from the cassole, the glazed clay pot it is baked in. Castelnaudary, Carcassonne and Toulouse each claim their own version, and a popular legend places its origin in a siege of Castelnaudary during the Hundred Years' War, a story that cannot be verified. It remains a symbol of the Languedoc kitchen today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →