Keto Traditional French Cassoulet

Indulge in the rich, savory flavors of a classic French comfort dish with a low-carb twist—our Keto Traditional French Cassoulet. This hearty, slow-cooked masterpiece features tender duck legs, juicy chicken thighs, crispy pork belly, and flavorful keto-friendly sausages, all nestled in a fragrant medley of cauliflower florets, zucchini, onion, and garlic. Simmered in a luscious tomato-based broth infused with fresh thyme and bay leaves, this keto-friendly cassoulet delivers all the warmth and depth of the original without the carbs. Perfect for an elegant dinner or a cozy family meal, this dish is baked to perfection in a Dutch oven, creating a rich, velvety sauce that envelops every bite. With just a sprinkle of fresh parsley before serving, this French classic is ready to impress while keeping your lifestyle on track.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pieces Duck legs (confit if available)
• 300 grams Pork belly
• 4 whole Sausages (Keto-friendly, like Toulouse or Italian)
• 4 pieces Chicken thighs
• 300 grams Cauliflower (chopped into small florets)
• 2 medium Zucchini (diced)
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 2 tablespoons Tomato paste
• 750 milliliters Chicken broth
• 3 tablespoons Olive oil
• 2 teaspoons Fresh thyme (leaves only)
• 2 whole Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.

Step 3

Brown the duck legs on both sides until golden, about 4-5 minutes per side. Remove and set aside.

Step 4

In the same pot, sear the pork belly pieces until they are browned and crispy, about 5-6 minutes. Remove and set aside.

Step 5

Add the sausages to the pot and brown on all sides, about 4 minutes. Remove and set aside.

Step 6

Lastly, sear the chicken thighs until golden on both sides, about 4-5 minutes per side. Remove and set aside.

Step 7

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.

Step 8

Sauté the chopped onion for 3-4 minutes or until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 9

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Step 10

Deglaze the pot by pouring in the chicken broth, scraping up any browned bits on the bottom of the pot.

Step 11

Add the cauliflower florets, diced zucchini, thyme leaves, bay leaves, salt, and pepper. Stir to combine.

Step 12

Nestle the browned duck legs, pork belly, sausages, and chicken thighs back into the pot, ensuring they are partially submerged in the broth.

Step 13

Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.

Step 14

Bake for 2.5 to 3 hours, occasionally checking and gently stirring to ensure even cooking. The dish is done when the meats are tender and the liquid has reduced to a rich, thick sauce.

Step 15

Remove the pot from the oven, discard the bay leaves, and let the cassoulet cool for a few minutes.

Step 16

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3343.3g)

Amount per serving	% Daily Value*
Calories	5883.8

Total Fat 471.3g	0%
Saturated Fat 150.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1340.0mg	0%
Sodium 11854.2mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 14.8g	0%
Total Sugars 27.2g
Protein 341.3g	0%

Vitamin D 42IU	0%
Calcium 480.2mg	0%
Iron 29.4mg	0%
Potassium 6652.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.5%

Protein: 23.3%

Carbs: 4.1%