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  • 1 lb. chopped bacon
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 8 confit duck legs
  • 4 qt. chicken stock
  • 1-1/2 lb. diced smoked sausage
  • 3 cups dried white beans
  • 1 lb. diced salami
  • 8 oz. diced ham


  • 1. Cook bacon in large braising pan on medium heat until brown and crisp. Remove bacon from pan and drain on paper towels. Set aside. Reserve drippings in pan.
  • 2. Stir carrots and onions into drippings. Cook 4 minutes. Add confit duck and cook until evenly browned on all sides.
  • 3. Return bacon to pan. Add stock, sausage, beans, salami and ham. Bring to a boil. Remove from heat. Cover pan with foil.
  • 4. Bake 2 to 2-1/2 hours or until beans are tender.
  • 5. Divide cassoulet evenly among 8 plates and serve.
  • Nutritional information per serving: Calories 1665; Total Fat 112g; Saturated Fat 40g; Trans Fat 0;
  • Cholesterol 328mg; Sodium 2997mg; Total Carbohydrate 71g; Dietary Fiber 13g; Total Sugars 10g; Protein 85g