Duck Cassoulet Recipe

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Duck Cassoulet
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Ingredients
21
Count
Nutrition
533
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. In a large pot, heat the olive oil and cook the onion and garlic until lightly coloured.
  2. Add the drained haricot beans, the carrots, celery, bundle of herbs and kaiserfleisch (if you are using pork belly, first brown the pieces in a little oil in a pan).
  3. Cover with cold water and bring to the boil.
  4. Skim off any surface scum and set the heat to a moderate simmer.
  5. Cook for 1 to 1 1/2 hours until the beans are tender.
  6. Remove the herbs.
  7. Strain, reserving the stock, and season with salt and pepper to taste.
  8. Sprinkle duck with salt and a little olive oil.
  9. If using the grill option in the oven, use a medium heat.
  10. Place the duck skin-side down over a rack to allow the fat to run off (collect and reserve this for later).
  11. Grill for about 10-15 minutes, basting once with the juices, then turn over and continue to grill for 10 minutes or until the skin is crisp and brown.
  12. If cooking directly under a separate grill, the duck will cook more quickly.
  13. Remove to a chopping board and cut pieces in half.
  14. In a pan with a little olive oil, gently brown the pieces of pork sausage.
  15. To assemble: Choose an enamel or stoneware casserole dish that is deep and wide.
  16. Preheat the oven to 170c.
  17. Layer half the bean, vegetable and kaiserfleisch mix in the bottom of the casserole dish.
  18. Place the herbs, wine, chopped tomato, duck and sausage on top and cover with the rest of the bean mix.
  19. Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock.
  20. There should be just enough liquid to almost cover the beans (if there isn't add a little water).
  21. Sprinkle the breadcrumbs in a thick layer on top and drizzle with 3-4 tbsp of the reserved duck fat.
  22. Bake uncovered for about 1-1 1/2 hours, until the crumbs have formed a firm, golden crust.
  23. Serve directly from the pot with a sprinkle of chopped parsley.
  24. *Traditionally this dish uses salt pork which is salted, uncooked pork belly.
  25. This may not be readily available so a good substitute is kaiserfleisch, which is salted and lightly smoked belly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 532.79 Kcal (2231 kJ)
Calories from fat 349.87 Kcal
% Daily Value*
Total Fat 38.87g 60%
Cholesterol 49.83mg 17%
Sodium 323.44mg 13%
Potassium 460.43mg 10%
Total Carbs 24.17g 8%
Sugars 5.75g 23%
Dietary Fiber 8.88g 36%
Protein 14.27g 29%
Vitamin C 11.8mg 20%
Vitamin A 0.2mg 6%
Iron 1.4mg 8%
Calcium 50mg 5%
Amount Per 100 g
Calories 154.07 Kcal (645 kJ)
Calories from fat 101.18 Kcal
% Daily Value*
Total Fat 11.24g 60%
Cholesterol 14.41mg 17%
Sodium 93.53mg 13%
Potassium 133.15mg 10%
Total Carbs 6.99g 8%
Sugars 1.66g 23%
Dietary Fiber 2.57g 36%
Protein 4.13g 29%
Vitamin C 3.4mg 20%
Iron 0.4mg 8%
Calcium 14.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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