Photo: Sam Loyd
Raymond Blanc's cassoulet
20 ingredients
Serves 4 - 6
openrecipes
Raymond Blanc's rustic cassoulet is rich and warming – slow cooking at its best
Estimated Nutrition (whole recipe, rough)
1654
Calories
79g
Protein
88g
Fat
134g
Carbs
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Goose | 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
- 140g pork rind
- 140g smoked streaky bacon
- 300g garlic sausages
- 600g dried haricot beans , soaked overnight in 3 times their volume of water
- 1 celery stick
- 1 small onion , preferably a white skinned mild one
- 1 large carrot
- 6 garlic cloves
- 2 ripe plum tomatoes
- 25g goose fat or 2 tbsp olive oil
- 1 bouquet garni
- 8 pinches of sea salt
- 2 pinches of freshly ground black pepper
- 1 clove , lightly crushed
- 2 tsp lemon juice
- 4 confit ducks legs
- 60g goose fat or 2 tbsp olive oil
- 40g dried breadcrumbs
- 1 garlic clove , finely chopped
- a handful of fresh flatleaf parsley , coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes