Photo: Sorin Gheorghita
Sausage and lentil cassoulet
23 ingredients
30 min + 1 hr
Serves 4
openrecipes
This slow cooked French stew is made easier by using shop-bought confit duck legs to save you time without losing any flavour.
Estimated Nutrition (whole recipe, rough)
1186
Calories
46g
Protein
90g
Fat
43g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Sausage | 100g cooked | 301 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 8 Toulouse sausages
- knob of butter
- 2 tbsp olive oil
- 1 onion
- 1 garlic
- 150g/5½oz smoked bacon
- 1 small carrot
- 1 stick celery
- ¼ leek
- 1 bay leaf
- 2 tsp ground cumin
- 300g/10½oz Puy lentils
- 175ml/6fl oz red wine
- 450ml/16fl oz dark veal stock
- 2 confit duck legs, meat shredded
- 150g/5½oz smoked duck
- 2 tbsp good sherry vinegar
- 2 tbsp chopped fresh parsley
- 300g/10oz King Edward
- 50g/1¾oz butter
- 110ml/3¾fl oz double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes