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Le Chaudron recipe
Cassoulet express (Cookéo)
Quick cassoulet (Cookeo)
⏱ 50 minServes 6Medium620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)cooked white beans
4duck confit legs
300 g (11 oz)toulouse sausage
200 g (7 oz)smoked lardons
400 g (14 oz)tomatoes, chopped
2onions
2 clovesgarlic
- 800 g (28 oz) cooked white beans
- 4 duck confit legs
- 300 g (11 oz) toulouse sausage
- 200 g (7 oz) smoked lardons
- 400 g (14 oz) tomatoes, chopped
- 2 onions
- 2 cloves garlic
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 8 minutes and brown the Toulouse sausage, cut into chunks, with the lardons.
- Add the sliced onions and crushed garlic, cook on BROWN mode, then stir in the crushed tomatoes.
- Add the drained white beans and the duck confit legs, burying the meat in the mixture.
- Close the lid and run PRESSURE COOK mode for 15 minutes.
- Release the pressure slowly, open the lid and check the beans are soft.
- Run SIMMER mode for 10 minutes, lid off, to thicken the sauce. Adjust the seasoning and serve hot.
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