Gluten-Free Traditional French Cassoulet
Experience the comforting flavors of France with this Gluten-Free Traditional French Cassoulet—a hearty and elegant dish that’s perfect for special occasions or cozy nights in. This classic cassoulet recipe replaces traditional breadcrumbs with gluten-free alternatives, making it accessible to all while retaining its authentic depth of flavor. Featuring tender duck legs, succulent pork shoulder, and flavorful gluten-free sausage, the dish is slow-cooked with creamy white beans, aromatic vegetables, and a bouquet garni for a rich, harmonious taste. The addition of gluten-free chicken stock and a crisp optional topping takes this French favorite to the next level, delivering both complexity and texture. Perfectly suited for gluten-free diets, this warming cassoulet is a true showstopper for hosting or a satisfying, all-in-one meal for family gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Dried white beans (such as Great Northern or cannellini)
- 2 pieces Duck legs (confit if available)
- 12 ounces Gluten-free sausage (preferably garlic or pork)
- 1 pound Bone-in pork shoulder, cut into chunks
- 4 cups Gluten-free chicken stock
- 2 tablespoons Tomato paste
- 4 cloves Garlic cloves, minced
- 1 medium Onion, diced
- 2 medium Carrots, chopped
- 2 stalks Celery stalks, chopped
- 1 bundle Bouquet garni (a bundle of thyme, bay leaf, and parsley tied together)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Gluten-free bread crumbs or almond flour (optional, for topping)
Instructions
Rinse the dried white beans and place them in a large bowl. Cover with water and soak overnight (or for at least 8 hours). Drain and set aside.
Preheat your oven to 350°F (175°C).
Heat 1 tablespoon of olive oil in a large oven-safe casserole or Dutch oven over medium-high heat. Brown the duck legs, sausage, and pork shoulder in batches until golden on all sides. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil, followed by the onions, carrots, celery, and garlic. Sauté until softened and fragrant, about 5 minutes.
Stir in the tomato paste and mix well to coat the vegetables.
Return the browned meats to the pot and add the soaked white beans, chicken stock, and bouquet garni. Season with salt and pepper.
Bring the mixture to a simmer, cover the pot, and transfer it to the preheated oven. Cook for 3 hours, stirring occasionally to ensure the beans are evenly cooked and the liquid isn’t evaporating too quickly. Add a little water if necessary.
After 3 hours, remove the lid and sprinkle the top with gluten-free bread crumbs or almond flour, if desired. Return to the oven (uncovered) and bake for an additional 30-45 minutes to allow the topping to crisp up and the dish to finish cooking.
Remove the bouquet garni and serve the cassoulet hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.7 g | 346% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 11617 mg | 505% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 34.1 g | ||
| Protein | 284.4 g | 569% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1500 mg | 115% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 12117 mg | 258% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
