Duck Cassoulet

Ingredients

• 4 duck legs, rinsed well and patted dry
• 4 fresh thyme sprigs
• 4 garlic cloves
• 2 bay leaves
• 6 to 8 whole peppercorns
• Salt, to taste
• 3 to 4 cups canola oil, or as needed
• 2 lb. dried Great Northern beans, picked over,
• rinsed and soaked in water for 12 to 24 hours
• 1 carrot, peeled and cut into 1-inch lengths
• 1 bay leaf, 4 fresh thyme sprigs and 4 fresh
• flat-leaf parsley sprigs tied together with
• kitchen string
• 1 yellow onion, peeled
• 10 garlic cloves, peeled
• 5 whole cloves
• Salt, to taste
• 1 yellow onion, peeled and quartered
• 1 lb. mild pork garlic sausage
• 1 lb. duck sausage, or substitute pork sausage
• 2 tomatoes, peeled, seeded and chopped
• 2 quarts unsalted or low-sodium chicken broth,
• warmed
• Salt and freshly ground pepper, to taste

Directions

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

Nutrition, whole recipe (rough)

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Duck	100g cooked with skin	337
Pork	100g cooked	242
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Bean	not in our table	0
Water	not in our table	0

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