This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and authenticity, but a simpler recipe (using country-style spareribs instead) appears in "Top Trends: The Hot Ten" in the January 2006 issue of _Bon Appétit_.
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Serving Size: 1 Serving (732g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 580 | ||
Calories from Fat: 292 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 73.9mg | 23 % | |
Sodium 1081.7mg | 37 % | |
Potassium 1196.6mg | 31 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 25g | ||
Protein 29.4g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 580
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