One of the greatest dishes of the Languedoc is the cassoulet, a rich and hearty casserole of slowly cooked haricot beans with confit of goose or duck. The modern version here is pared back, leaner and faster, but still delicious and satisfying. Serve it straight from the pot accompanied by a grenache-based wine that has enough sweet fruit to be delicious and a savoury note suited to the richness of the duck and the rustic style of the dish.
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|Serving Size: 1 recipe (953g)|
|Recipe Makes: 1|
|Calories from Fat: 76 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 14130.3mg||487 %|
|Potassium 2146.5mg||56 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 42.3g|
|Protein 8.6g||12 %|
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Calories per serving: 353
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