Tuscan kale cassoulet

The ingredients and cooking method for a hearty cassoulet with kale, duck and beans

Tuscan kale cassoulet


  • 2 cloves garlic
  • 4 sticks celery
  • 2 medium carrots
  • 2 duck breasts
  • 4 pork sausages
  • 375g cooked cannellini beans
  • Tuscan Kale
  • 150g crusty bread
  • 60g butter
  • 1 teaspoon fennel seeds
  • 1L chicken stock
  • Parsley, rosemary
  • Olive oil
  • Salt, pepper


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