Red Meat Allergy Friendly Gluten Free Cassoulet
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Learn more →Ingredients
6 servings
For the cassoulet
- 2 tbsp olive oil
- 6 oz pancetta, cut into ½-inch cubes
Chef's tipDice 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
Chef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - 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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