Low Iodine Gluten Free Cassoulet

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

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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
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6 oz pancetta, cut into ½-inch cubes
Chef's tip
Bacon is smokier than pancetta - use the same amount.
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.

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