Cassoulet is often thought of as a massive undertaking that requires days to cook. Paleo Bon Rurgundy wrote on December 29th, 2012. Cassoulet is a rich, tasty dish that originated from the southern region of France that contains meats (usually pork skin, duck or goose confit, and mutton) and white beans, slow cooked in a dutch. I don’t think cheese is paleo he blithely announces.
Especially with my movement to a more Paleo or grain-free type of eating, Cooking Light is a welcome source of recipes. And to truly eat paleo means no legumes at all. So I made a little compromise: white beans that I soaked overnight and cooked in a delicious meat and tomato-based stew. By definition a cassoulet requires meat and beans. If you don’t want to include them, you might want to try some root vegetables instead. Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and gammon, take the skin off the chicken and use a very small amount of oil – it all helps.
Paleo Cassoulet. 3 whole duck legs (leg and thigh) , size does not matter. sea salt. 2 cups bacon fat (original recipe called for duck fat). Introducing our Pork, Chestnut and Cider Cassoulet, which is served with Apple and Cinnamon Compote (included). Traditional French cassoulet is made with pork and beans, but we gave the beans a miss for this paleo version and used chestnuts instead. Chef Andrew Woodford at London restaurant Boulestin shares his recipe for cassoulet.