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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 160 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove garlic into the 1/2 onion and add to beans; stir in 4 cloves smashed garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with garlic clove and bay leaf. Transfer beans to a large mixing bowl. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes. | 4. Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side. | 5. Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans. | 6. Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid. | 7. Bake bean cassoulet in the preheated oven for 30 minutes. | 8. Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine. | 9. Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet. | 10. Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bean				-	-	-	-
great northern bean	1	pound		1537.68	282.9059	99.1554	5.171
clove	1			5.754	1.3761	0.1254	0.273
onion	1/2			32.0	7.472	0.88	0.08
garlic	4	cloves	smashed	17.88	3.9672	0.7632	0.06
bay leaf	1			-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
water	10	cups		0.0	0.0	0.0	0.0
remaining component				403.4676	0.0	89.7602	2.2667
bacon	1/2	pound	thick-sliced chopped	512.56	4.2865	36.1514	38.3966
rib celery	2		diced	403.4676	0.0	89.7602	2.2667
carrot	2		diced	104.96	24.5248	2.3808	0.6144
onion	1/2		diced	32.0	7.472	0.88	0.08
salt	to taste			-	-	-	-
olive oil	1	teaspoon		119.34	0.0	0.0	13.5
link sausage	1	pound	cut	1401.6021	4.2638	54.3404	128.0493
duck leg confit	1	pound	cooked	403.4676	0.0	89.7602	2.2667
salt	1	1/2 teaspoons		-	-	-	-
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
herbes de provence	1	teaspoon		403.4676	0.0	89.7602	2.2667
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
topping				-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
panko bread crumb	2	cups		403.4676	0.0	89.7602	2.2667
parsley	1	bunch	chopped	-	-	-	-
salt black pepper	to taste		ground	403.4676	0.0	89.7602	2.2667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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