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Chef Richard Verhagen's Cassoulet Rustico
CHRISTINE HAVENS20Ingredients
6Hours
1400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. coco (French, Tarbais Beans, rinsed and picked over)
- 1/3 cup balsamic vinaigrette
- 1 Tbsp. garlic pepper
- water (as needed)
- 6 cups beef stock
- 1 Tbsp. dried sage
- 1 Tbsp. celery seed
- 2 bay leaves
- 1 carrot (coarsely chopped)
- 2 celery stalks (chopped)
- 1 red onion (Medium, finely chopped)
- 2 cups crimini mushrooms (sliced)
- 8 oz. diced tomatoes with juice
- 1/4 cup duck fat (at room temperature)
- 12 oz. ventrèche (sliced into 1/2 inch cubes)
- 2 pkg. duck (and Armagnac Sausage)
- 1 lb. garlic sausage (French, cut into 1/4-inch slices)
- 2 Tbsp. butter (melted)
- 6 confit (Duck Leg, left whole)
- 2 tsp. Herbes de Provence
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NutritionView More
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1400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1400Calories from Fat800 |
% DAILY VALUE |
Total Fat89g137% |
Saturated Fat27g135% |
Trans Fat2.5g |
Cholesterol145mg48% |
Sodium2740mg114% |
Potassium3480mg99% |
Protein43g |
Calories from Fat800 |
% DAILY VALUE |
Total Carbohydrate107g36% |
Dietary Fiber16g64% |
Sugars11g |
Vitamin A70% |
Vitamin C50% |
Calcium30% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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