Cassoulet Light du Languedoc

Name: Cassoulet Light du Languedoc
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: FR
Ingredients: duck legs, skin removed; turkey sausages, sliced; white haricot beans, cooked; tomato passata; chicken stock; onion, diced; garlic cloves, minced; thyme sprigs; bay leaves; breadcrumbs (for topping); olive oil

A lighter take on the legendary Languedoc cassoulet — white beans slow-cooked with lean duck leg, turkey sausage and herbs. 48g protein, deep southern French flavour.

📅April 14, 2026

15mPrep

90mCook

6Servings

⭐ 4.9Rating

🥐

Nutrition Facts (per serving)

Protein 43%Fat 28%Carbs 29%

420kcalCalories

48gProtein

14gFat

32gCarbs

8gFiber

Ingredients

4 wholeduck legs, skin removed
200 gturkey sausages, sliced
600 gwhite haricot beans, cooked
300 mltomato passata
300 mlchicken stock
1 wholeonion, diced
4 wholegarlic cloves, minced
3 wholethyme sprigs
2 wholebay leaves
40 gbreadcrumbs (for topping)
10 mlolive oil

Instructions

Brown duck legs and sausage slices in olive oil; set aside.
Sauté onion and garlic until soft. Add passata, stock, thyme, and bay.
Add beans, duck legs, and sausage; season generously.
Transfer to oven dish; top with breadcrumbs.
Bake at 160°C for 75 min, breaking crust and basting twice.

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