Cassoulet

Ingredients

• 12 cups chicken broth
• 3 cups dry navy beans, presoaked
• 1 lb slab bacon, sliced 1/4-inch thick
• 1 lb garlic sausage
• 2 small yellow onions, peeled and left whole
• 3 garlic cloves
• 2 bouquets garnis (see note)
• Salt as needed
• 1 1/2 lb boneless pork loin, cut into large cubes
• 1 1/2 lb boneless lamb shoulder or leg, cut into large cubes
• Freshly ground black pepper as needed
• 6 tbsp olive oil
• 1 cup diced leeks
• 1 cup sliced carrots
• 1 cup sliced parsnips
• 1 tsp minced garlic
• 1/4 cup all-purpose flour
• 1/3 cup dry white wine
• 6 cups beef broth
• 1 cup chopped plum tomatoes
• 1 3/4 lb duck confit
• 1 1/2 cups bread crumbs
• 2 tbsp chopped flat-leaf parsley

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Duck	100g cooked with skin	337
Lamb	100g cooked	294
Beef	100g cooked	250
Pork	100g cooked	242
Chicken	100g cooked	165
Navy Bean	1/2 cup (91g) cooked	127
Olive Oil	1 tbsp (14g)	119
Parsnip	1/2 cup (78g)	55
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Plum	1 medium (66g)	30
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.