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    You are in: Home / Recipes / Cassoulet (French Stew Made With Duck and Sausage) Recipe
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    Cassoulet (French Stew Made With Duck and Sausage)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    2Bleu's Note:

    Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

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    Ingredients:

    Servings:

    Units: US | Metric

    Beans

    Meats

    Gratine

    Directions:

    1. 1
      Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
    2. 2
      Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
    3. 3
      FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
    4. 4
      Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
    5. 5
      Add the duck legs and sausages and cook for 3 minutes on each side.
    6. 6
      Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
    7. 7
      FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.

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    Ratings & Reviews:

    • on September 18, 2009

      55

      I first tried this in province.. My favorite frnch dish

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2008

      55

      A wonderful, truly authentic tasting recipe. Highly reccomended. Anyone making cassoulet should take the extra effort to find duck confit and not take the shortcuts.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cassoulet (French Stew Made With Duck and Sausage)

    Serving Size: 1 (371 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 466.9
     
    Calories from Fat 314
    67%
    Total Fat 34.9 g
    53%
    Saturated Fat 11.0 g
    55%
    Cholesterol 56.5 mg
    18%
    Sodium 888.8 mg
    37%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.1 g
    8%
    Protein 18.3 g
    36%

    The following items or measurements are not included:

    duck legs

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