How to make: Glorious Cassoulet

duck confit

🥗Healthier: chicken thighs

💰Cheaper: cooked chicken

Chicken thighs are more accessible and less expensive.

pork shoulder

🥗Healthier: lean turkey

💰Cheaper: pork loin

Turkey reduces fat while still providing protein.

sausage

🥗Healthier: chicken sausage

💰Cheaper: bulk ground pork

Chicken sausage is lower in fat, while ground pork is often cheaper.

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than some dried beans.

Cook the ham hock in boiling water for an hour and a half, then chill.

Brown the duck legs in duck fat in a large pot.

Cut the mortar sausage into two pieces and brown it in the pot with the duck legs.

Prep large pieces of carrots, celery, and onion for the dish.

Add the browned duck legs, mortar sausage, carrots, celery, onion, and garlic to the pot.

Add the semi-cooked ham hock to the pot.

Add the soaked white beans to the pot.

Pour in brown chicken stock until it comes up high in the pot.

Cover with a paper lid and place in the oven at 160°C for 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens