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Cassoulet


Cassoulet Recipe

Ingredients:
  • ½ pound fresh pork rind
  • 2 pounds dried white beans (Great Northern, or try half Great Northern, half dried flageolets), soaked overnight
  • 1 duckling (4½ to 5 pounds)
  • Neck and giblets from a 4 1/2 to 5 pound duckling
  • Salt and freshly ground black pepper, to taste
  • 1 pound (more or less) lamb bones
  • 2¼ pounds lamb stew meat, in 1-inch cubes
  • 2 pounds boneless pork shoulder, in 1-inch cubes
  • 1½ tablespoons dried thyme
  • 1 teaspoon ground allspice
  • 1 or 2 tablespoons olive oil, if needed
  • 1/3 cup rendered bacon fat
  • 2 cups chopped yellow onions
  • 3 large carrots, peeled and chopped
  • 2 cups dry white vermouth
  • 6 ounces tomato paste
  • 5 cups Beef Stock or canned beef broth
  • 9 large garlic cloves, peeled
  • 5 bay leaves
  • 1½ pounds fresh garlic sausage or kielbasa
  • 1 pound salt pork
  • 4 cups unseasoned dry bread crumbs
  • 1 cup chopped fresh Italian (flat-leaf) parsley
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1926kcal (96%)
Total Fat 139g (213%)
Saturated Fat 47g (237%)
Cholesterol 292mg (97%)
Total Carbohydrate 87g
Dietary Fiber 19g
Sugars 9g
Protein 71g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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