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Duck and Pork Cassoulet

by Cedric Nicolas

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Tree Nut Free

Peanut Free

Cassoulet is the ultimate comfort food in the South of France. Chef Cedric prepares his in a traditional style with pork sausage braised with cannellini beans, fresh thyme, white wine, and the piece de resistance— a confit duck leg. With crispy skin and tender, fall-of-the-bone meat, the duck is just the cherry on top of this delectable dish.

Nutritional facts

Protein

51g

Carbs

33g

Calories

730kcal

Fat

43g

Ingredients

Pork Sausage, Duck Leg Confit, Duck Fat, Carrots, Plum Tomato, Rosemary, Garlic Powder, Onion, Canned Cannelini Beans, Thyme

Reviews

4.3

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Based on 1894 reviews

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Sean · 02/06/25

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About Cedric Nicolas

Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.

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