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Cassoulet with Chicken or Duck

 
One serving costs about $2.19

$2.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:56%

Spoonacular Score: 56%

 

Cassoulet with Chicken or Duck could be just the dairy free recipe you've been looking for. This main course has 541 calories, 43g of protein, and 22g of fat per serving. This recipe serves 8 and costs $2.19 per serving. A mixture of tomato paste, chicken sausage, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. Duck and Sausage Cassoulet, Cassoulet with Duck Confit, and Duck and Black-Eyed Pea Cassoulet are very similar to this recipe.

Ingredients

Servings:
1 lb
1 lb dried white beans
dried white beans
8 cups
8 cups water
water
2 cups
2 cups beef broth
beef broth
1 Tbsp
1 Tbsp tomato paste
tomato paste
2 cups
2 cups onion
onion
3 inch
3 inch celery
celery
3
3  fresh thyme sprigs
fresh thyme sprigs
0.5
0.5  bay leaf
bay leaf
3
3  whole cloves
whole cloves
3
3  fresh flat leaf parsley
fresh flat leaf parsley
0.25 tsps
0.25 tsps whole black peppercorns
whole black peppercorns
14 oz
14 oz canned tomatoes
canned tomatoes
4
4  duck legs
duck legs
1 Tbsp
1 Tbsp olive oil
olive oil
1 lb
1 lb cooked chicken sausage
cooked chicken sausage
2 cups
2 cups fresh bread crumbs
fresh bread crumbs
1.5 tsps
1.5 tsps salt
salt
0.5 tsps
0.5 tsps black pepper
black pepper
1 lb dried white beans
1 lb
dried white beans
8 cups water
8 cups
water
2 cups beef broth
2 cups
beef broth
1 Tbsp tomato paste
1 Tbsp
tomato paste
2 cups onion
2 cups
onion
3 inch celery
3 inch
celery
3  fresh thyme sprigs
3
fresh thyme sprigs
0.5  bay leaf
0.5
bay leaf
3  whole cloves
3
whole cloves
3  fresh flat leaf parsley
3
fresh flat leaf parsley
0.25 tsps whole black peppercorns
0.25 tsps
whole black peppercorns
14 oz canned tomatoes
14 oz
canned tomatoes
4  duck legs
4
duck legs
1 Tbsp olive oil
1 Tbsp
olive oil
1 lb cooked chicken sausage
1 lb
cooked chicken sausage
2 cups fresh bread crumbs
2 cups
fresh bread crumbs
1.5 tsps salt
1.5 tsps
salt
0.5 tsps black pepper
0.5 tsps
black pepper

Equipment

casserole dish
casserole dish
cheesecloth
cheesecloth
oven
oven
colander
colander
frying pan
frying pan
ladle
ladle
bowl
bowl
pot
pot
casserole dish
casserole dish
cheesecloth
cheesecloth
oven
oven
colander
colander
frying pan
frying pan
ladle
ladle
bowl
bowl
pot
pot


Instructions

Soak and cook beans: Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander. Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more. Prepare chicken or duck and sausage while beans simmer: In a large skillet, cooked chicken or duck legs, skin side down, until deeply browned. Turn and brown the other side then transfer to a plate. Add the sausage to the pan and brown on both sides as well. Remove from pan, slice and set aside with the chicken or duck. Reserve skillet oil for toasting bread crumbs later. Preheat oven to 350F. Make bread crumb topping: Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings. Assemble casserole: Remove bouquet garni from beans and discard, then stir in sausage, chicken/duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper. Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.19
Ingredient
1 pound dried white beans
2 cups beef broth
1 tablespoon tomato paste
2 cups onion
3 inches celery
3 fresh thyme sprigs
3 whole cloves
3 fresh flat leaf parsley
¼ teaspoons whole black peppercorns
14 ounces canned tomatoes
4 duck legs
1 tablespoon olive oil
1 pound cooked chicken sausage
2 cups fresh bread crumbs
½ teaspoons black pepper
Price
$0.97
$1.14
$0.06
$0.70
$0.05
$0.16
$0.15
$0.12
$0.06
$0.85
$6.88
$0.17
$5.35
$0.85
$0.03
$17.53

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
540k Calories
42g Protein
21g Total Fat
44g Carbs
18% Health Score
Limit These
Calories
540k
27%

Fat
21g
33%

  Saturated Fat
4g
31%

Carbohydrates
44g
15%

  Sugar
6g
7%

Cholesterol
138mg
46%

Sodium
1631mg
71%

Get Enough Of These
Protein
42g
86%

Manganese
0.85mg
43%

Vitamin B3
8mg
40%

Selenium
27µg
39%

Iron
6mg
37%

Fiber
6g
27%

Vitamin B1
0.39mg
26%

Folate
91µg
23%

Copper
0.39mg
20%

Potassium
640mg
18%

Magnesium
67mg
17%

Calcium
151mg
15%

Phosphorus
147mg
15%

Vitamin K
14µg
14%

Vitamin C
11mg
14%

Vitamin B2
0.19mg
11%

Vitamin B6
0.22mg
11%

Vitamin E
1mg
10%

Zinc
1mg
10%

Vitamin A
396IU
8%

Vitamin B5
0.49mg
5%

Vitamin B12
0.14µg
2%

covered percent of daily need

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