Anti Inflammatory Gluten Free Cassoulet

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the cassoulet

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
6 oz pancetta, cut into ½-inch cubes
Chef's tip
Dice it to the same size; it's leaner, so add a teaspoon or two of olive oil if the pan looks dry.
1 lb gluten free pork sausage links (such as kielbasa or garlic sausage), sliced into 1-inch rounds
2 duck confit legs (about 1 lb total)
1 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
3 cloves garlic, minced
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
3 cups chicken broth
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
3 sprigs fresh thyme
2 bay leaves
½ tsp smoked paprika
salt and pepper, to taste

For the breadcrumb crust

1 cup gluten free breadcrumbs
2 tbsp olive oil
2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1
Preheat the oven to 325°F (165°C). Heat 2 tbsp olive oil in a 5–6 qt Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 5 minutes. Transfer the pancetta to a plate, leaving the fat in the pot.
2
Add the sausage rounds to the Dutch oven in a single layer and sear over medium-high heat, turning once, until browned on both cut sides, about 3–4 minutes per side. Transfer to the plate with the pancetta.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!