Keto Traditional French Cassoulet
Dive into the comfort of French cuisine with this Keto Traditional French Cassoulet, a low-carb twist on the beloved classic. Perfectly balancing tradition and dietary needs, this hearty one-pot dish features tender confit duck legs, rich pork belly, flavorful keto-friendly sausages, and succulent chicken thighs, all slow-cooked to perfection. Vegetables like cauliflower and zucchini replace traditional beans, keeping the dish keto-compliant without sacrificing the textural depth or rustic charm of a traditional cassoulet. Seasoned with thyme, bay leaves, and a touch of tomato paste, this aromatic dish simmers in a savory chicken broth, creating a deeply satisfying, slow-cooked meal. Ideal for a cozy Sunday dinner or when entertaining guests, this easy-to-make cassoulet is a showstopper garnished with fresh parsley and served warm. Perfect for keto dieters and French food enthusiasts alike, this recipe captures the essence of classic comfort food without the carbs!
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Recipe Information
Ingredients
- 4 pieces Duck legs (confit if available)
- 300 grams Pork belly
- 4 whole Sausages (Keto-friendly, like Toulouse or Italian)
- 4 pieces Chicken thighs
- 300 grams Cauliflower (chopped into small florets)
- 2 medium Zucchini (diced)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 750 milliliters Chicken broth
- 3 tablespoons Olive oil
- 2 teaspoons Fresh thyme (leaves only)
- 2 whole Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Brown the duck legs on both sides until golden, about 4-5 minutes per side. Remove and set aside.
In the same pot, sear the pork belly pieces until they are browned and crispy, about 5-6 minutes. Remove and set aside.
Add the sausages to the pot and brown on all sides, about 4 minutes. Remove and set aside.
Lastly, sear the chicken thighs until golden on both sides, about 4-5 minutes per side. Remove and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Sauté the chopped onion for 3-4 minutes or until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pot by pouring in the chicken broth, scraping up any browned bits on the bottom of the pot.
Add the cauliflower florets, diced zucchini, thyme leaves, bay leaves, salt, and pepper. Stir to combine.
Nestle the browned duck legs, pork belly, sausages, and chicken thighs back into the pot, ensuring they are partially submerged in the broth.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, occasionally checking and gently stirring to ensure even cooking. The dish is done when the meats are tender and the liquid has reduced to a rich, thick sauce.
Remove the pot from the oven, discard the bay leaves, and let the cassoulet cool for a few minutes.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
5884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.3 g | 604% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1340 mg | 447% | |
| Sodium | 11854 mg | 515% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 27.2 g | ||
| Protein | 341.3 g | 683% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 480 mg | 37% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6652 mg | 142% | |
*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.
