.jpg)
6 Serves
77 Mins
30 g
28 g
38 g
Preheat your oven to 175°C and prepare your Dutch oven on the stove.
Ingredients, vitamins, and health benefits
Olive Oil
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
145 µg / 400 µgCalcium
130 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
815 mg / 4,700 mgSodium
904 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
141 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat the olive oil in the Dutch oven over medium heat and brown the sausage meat and duck confit until golden.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the white beans and season the mixture thoroughly with salt and pepper.
Transfer the Dutch oven to the preheated oven and bake uncovered to develop a crust on top.
Sausage Meat
Duck Confit
Toulouse Sausage
Onion
Garlic
Salt And Pepper
White Beans
Vitamin A
1032 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
145 µg / 400 µgCalcium
130 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
815 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
141 mg / 300 mgCaffeine
0 mgNet Carbs
28
g8
g31
g
IndianZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgAlcohol
0 g
