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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the Cannellini beans in water overnight. | 2. Drain and top with salted water and bring to a boil then simmer for an hour. | 3. Preheat oven to 400 degrees. | 4. Remove skin from duck and place in a large frying pan fat side down to render the fat. When crisp and cooled break into bite size pieces and set aside. | 5. Remove the meat from the bones and break into bite size pieces. | 6. Place the bones in a pot cover with salted water and simmer. | 7. In a 6 1/2 quart dutch oven brown bacon and sausage. | 8. Remove meat from pan. When cool enough to handle slice into bite size pieces. | 9. Caramelize the paste in the dutch oven. Add 1 tablespoon olive oil or duck fat add the onion, carrots, celery, and jalapeno if using. Cook for 8 minutes. | 10. Stir in herbs. Season with salt and pepper. | 11. Top with the meats, tomatoes, and the strained beans. | 12. Give a good stir. Add enough of the simmered duck stock or water to cover the beans. Place lid on and bake for 1 1/2 hours stir and check to see if additional stock is needed. | 13. Bake for 1 hour more. Check beans for tenderness continue baking if not done to your liking. | 14. Remove from oven stir a taste seasoning with additional salt and pepper. | 15. Reduce heat to 350 degrees. | 16. Remove the crisp skin of the duck from the frying pan. | 17. To the fat add 2-4 tablespoons butter and the bread crumbs and brown a couple minutes. | 18. Top the cassoulet with half the crumbs and bake uncovered for 15 minutes. | 19. Top with rest of bread crumbs and place under broiler to crisp and brown. | 20. Crumbled duck skin can be sprinkled over the cassoulet or. | 21. sprinkle on a side of a crisp salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	2	lbs		806.9352	0.0	179.5204	4.5333
duck	28	ounces		3205.0667	0.0	91.154	312.0973
bacon	4	ounces	sliced	472.8695	1.4515	14.3108	45.0077
pork sausage link	4			7384.4926	42.8192	248.5689	682.748
tomato paste	4	ounces		92.9863	21.4436	4.8988	0.5329999999999999
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	60.0	14.01	1.65	0.15
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery rib	1		sliced	806.9352	0.0	179.5204	4.5333
jalapeno	1		minced	1.6312	0.3656	0.0512	0.0208
bulb garlic	1		sliced	806.9352	0.0	179.5204	4.5333
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
thyme leave	1	tablespoon		806.9352	0.0	179.5204	4.5333
bay leaf	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
tomato	28	ounces	diced	142.8814	30.8783	6.9853	1.5876
butter	2 -4	tablespoons		0.0	0.0	0.0	0.0
breadcrumb	2	cups		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.