Lentil Cassoulet

  • Preparation 20 MIN
    Cooking 45 MIN


Seasoned Breadcrumbs


  1. In a bowl, soak the mushrooms in the warmed wine for 20 minutes. Drain. Set aside the mushrooms and wine separately.
  2. Meanwhile, in a large pot, brown the duck legs, skin side down, in the oil. Remove and set aside on a plate. In the same pan, brown the bacon and onion in the rendered duck fat. Add the mushrooms, celery and sausage and cook for 2 minutes over high heat. Add the lentils and mix thoroughly.
  3. Add the broth and reserved wine. Bring to a boil. Return the duck legs to the pot, cover and simmer for 30 minutes or until the lentils are tender. Add the watercress and adjust the seasoning.

Seasoned Breadcrumbs

  1. In a small non-stick skillet, brown the garlic in the oil. Add the breadcrumbs and cook until browned, stirring constantly. Remove from the heat and add the watercress.
  2. Serve the cassoulet sprinkled with the seasoned breadcrumbs.


Kielbasa, which literally means "sausage" in Polish, is one of Eastern Europe’s culinary traditions. It can be found in some grocery stores and butchers. There are countless varieties. It can be made from various meats or poultry, seasoned with garlic and spices, and can be eaten as cold cuts when smoked or must be cooked when raw. We used smoked pork Kielbasa for this recipe.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

With small legs duck 30% less sodium commercial broth

Content % Daily Value
Calories 760  
Total Fat 41 g  
Saturated Fat 11 g  
Sodium (salt) 1270 mg  
Carbohydrates 56 g  
Fibre 9 g  
Protein 41 g