Name: Cassoulet de Castelnaudary
Prep time: 30 min
Cook time: 350 min
Total time: 380 min
Ingredients: 1 lbs Dried cannellini beans; 2 pieces Duck confit legs; 200 g Pork belly (rind removed); 4 pieces Pork sausage; 200 g Garlic sausage (Toulouse style); 1 whole Onion; 1 whole Carrot; 4 cloves Garlic; 1 can Canned diced tomatoes; 4 cups Chicken or duck stock; 0.25 cups Fresh parsley; 0.5 cups Breadcrumbs; 1 whole Bay leaf; 2 pieces Thyme sprigs; to taste to taste Salt and black pepper

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Dried cannellini beans	1 lbs	189	13g	34g	0g
Duck confit legs	2 pieces	1	0g	0g	0g
Pork belly (rind removed)	200 g	130	2g	0g	13g
Pork sausage	4 pieces	2	0g	0g	0g
Garlic sausage (Toulouse style)	200 g	76	4g	0g	7g
Onion	1 whole	6	0g	1g	0g
Carrot	1 whole	3	0g	1g	0g
Garlic	4 cloves	2	0g	1g	0g
Canned diced tomatoes	1 can	9	0g	2g	0g
Chicken or duck stock	4 cups	283	8g	0g	28g
Fresh parsley	0.25 cups	1	0g	0g	0g
Breadcrumbs	0.5 cups	27	1g	5g	0g
Bay leaf	1 whole	0	0g	0g	0g
Thyme sprigs	2 pieces	0	0g	0g	0g
Salt and black pepper	to taste to taste	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Dried cannellini beans	1 lbs	189	13g	34g	0g
Duck confit legs	2 pieces	1	0g	0g	0g
Pork belly (rind removed)	200 g	130	2g	0g	13g
Pork sausage	4 pieces	2	0g	0g	0g
Garlic sausage (Toulouse style)	200 g	76	4g	0g	7g
Onion	1 whole	6	0g	1g	0g
Carrot	1 whole	3	0g	1g	0g
Garlic	4 cloves	2	0g	1g	0g
Canned diced tomatoes	1 can	9	0g	2g	0g
Chicken or duck stock	4 cups	283	8g	0g	28g
Fresh parsley	0.25 cups	1	0g	0g	0g
Breadcrumbs	0.5 cups	27	1g	5g	0g
Bay leaf	1 whole	0	0g	0g	0g
Thyme sprigs	2 pieces	0	0g	0g	0g
Salt and black pepper	to taste to taste	0	0g	0g	0g

Directions

Step 1
Soak beans overnight. Drain, rinse, and simmer in fresh water with onion, carrot, 2 garlic cloves, bay leaf, and thyme for 1.5-2 hours until tender. Drain, reserving liquid. Discard vegetables and herbs.
Step 2
Preheat oven to 160°C (325°F). In a large Dutch oven or cassoulet dish, render fat from duck confit legs. Remove legs and set aside. Sear pork belly and sausages until browned. Remove and cut pork belly into cubes.
Step 3
In the same pot, sauté minced garlic (remaining 2 cloves) until fragrant. Stir in diced tomatoes and cook for 5 minutes. Add reserved beans and stock. Bring to a simmer.
Step 4
Layer half the beans in the pot, then arrange duck legs, pork belly, and sausages over. Cover with remaining beans. Season with salt and pepper. Add more bean liquid if needed to just cover ingredients.
Step 5
Bake for 1 hour. Remove from oven, break the crust, and sprinkle with breadcrumbs and parsley. Bake for another hour, creating another crust. Repeat this step once more (total 3 hours baking, 2 crust breaks).
Step 6
Serve hot, straight from the pot, with a final crust broken in.