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Place the beans in cold water and soak overnight. The next day, place a heavy pot (like a turkey roaster) over two burners on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add the water and wine, cover and place in the oven for two hours. Add the sausages and salt as desired. Mix bread crumbs and parmesean and sprinkle over cassoulet. Replace in the oven another hour. Posted to bbq-digest by Kit Anderson
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|Serving Size: 1 Serving (2655g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 807 (19%)|
|Amt Per Serving||% DV|
|Total Fat 89.7g||120 %|
|Saturated Fat 28.9g||145 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 20.8g|
|Cholesterol 185.4mg||57 %|
|Sodium 5615.6mg||194 %|
|Potassium 8864mg||233 %|
|Total Carbohydrate 514.1g||151 %|
|Dietary Fiber 148.3g||593 %|
|Sugars, other 365.8g|
|Protein 185.8g||265 %|
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Calories per serving: 4201
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