Fireside Feast with Duck Cassoulet, Sides & Biscotti

Fireside Feast

with Duck Cassoulet, Sides & Biscotti

190 MIN
$149.99 4-6 Servings
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From the Test Kitchen

Taking inspiration from classic French cuisine and cozy winter vibes, this menu was designed to warm you inside and out. Recipes included in your box are:

• Duck Confit Cassoulet with Pork Belly, Beans & Thyme Breadcrumbs
• Parmesan & Garlic-Herb Bread
• Orange & Pistachio Salad with Dijon Vinaigrette
• Chocolate Chip & Almond Biscotti with Peppermint-Chocolate Dipping Sauce

Get Cooking
  • Nutrition
  • Calories
    2360 Cals (est.)
Fireside Feast with Duck Cassoulet, Sides & Biscotti
  • 2 oz Garlic & Herb Spreadable Butter
  • ½ cup Grated Parmesan Cheese
  • 2 Small Baguettes
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Apple Cider Vinegar
  • 1 oz Castelvetrano Olives
  • ¼ cup Roasted Pistachios
  • 1 Romaine Lettuce Heart
  • 4 tsps Honey
  • 1 head Green Or Red Leaf Lettuce
  • 2 Oranges
  • 32 oz Cooked Duck Leg Confit
  • 8 oz No Added Hormones Cooked Pork Belly
  • ¾ lb Kale
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves
  • 1 bunch Thyme
  • ⅔ cup Mirepoix
  • 5 Tbsps Chicken Demi-Glace
  • 1 Tbsp Verjus Rouge
  • ½ cup Panko Breadcrumbs
  • 2 15.5-Oz Can Cannellini Beans
  • 1 oz Salted Butter
  • 1 cup Chicken Bone Broth
  • 1 large bunch Parsley
  • 1 cup All-Purpose Flour
  • 5 Tbsps Light Brown Sugar
  • 2 oz Salted Butter
  • 2 tsps Vanilla Powder
  • ½ cup Almond Flour
  • 1 tsp Baking Powder
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Semi-Sweet Chocolate Chips
  • ¼ cup Sugar
  • 1 Pasture-Raised Eggs
  • ½ cup Cream
  • ½ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • ⅔ cup Peppermint-Flavored Crème Anglaise
  • ¼ cup Sugar

Tips from Home Chefs

Make the biscotti dough
1 Make the biscotti dough

Place an oven rack in the center of the oven, then preheat to 350°F. Working in 30-second increments, melt the butter in a large bowl in the microwave (or heat in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, egg, and granulated sugar; whisk to combine. In a separate bowl, whisk together the all-purpose flour, almond flour, vanilla powder, baking powder, and a pinch of salt. Transfer the flour mixture to the bowl of butter mixture. Stir until just combined. Add the chocolate chips and almonds; stir to incorporate.

2 Shape & bake the dough

Line a sheet pan with parchment paper. Transfer the dough to the parchment and shape into an even 11-inch by 4-inch rectangle. Bake 30 to 34 minutes, or until lightly browned and mostly cooked through (the dough should feel solid and slightly hollow). Reserving the sheet pan, carefully transfer to a cutting board and let cool about 20 minutes.

Shape & bake the dough
Slice & bake the biscotti
3 Slice & bake the biscotti

Using a serrated knife, slice the cooled dough crosswise into 1-inch-thick pieces (about 12 biscotti total). Transfer to the reserved sheet pan and arrange in an even layer, cut side down. Bake, flipping halfway through, 14 to 16 minutes, or until cooked through and hardened. Remove from the oven and let cool completely before serving. (If making the day before, stop here and store the biscotti in an airtight container until ready to serve.)

4 Make the dipping chocolate & serve your dish

Just before serving, in a medium pot, combine the cream, cocoa powder, granulated sugar, a pinch of salt, and 3/4 cup of water. Cook on medium, whisking constantly, 4 to 5 minutes, or until thoroughly combined and heated through. Turn off the heat and whisk in the crème anglaise. Serve the biscotti with the dipping sauce.

Make the dipping chocolate & serve your dish
Prepare the cassoulet ingredients
5 Prepare the cassoulet ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Separate the kale leaves from the stems; roughly chop the leaves. Drain and rinse the beans. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Pat the pork belly dry with paper towels, then small dice.

6 Brown the duck

Pat the duck dry with paper towels. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the duck, skin side down. Cook 5 to 6 minutes, or until the skin is browned. Transfer to a plate, skin side up. Reserving the pan, carefully transfer the duck fat into a large, high-sided pan (that is oven-safe).

Brown the duck
Cook the pork belly & kale
7 Cook the pork belly & kale

Heat the pan of duck fat on medium-high until hot. Add the diced pork belly in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the mirepoix, chopped kale, quatre épices, broth (carefully, as the liquid may splatter), demi-glace, and verjus; season with salt and pepper. Stir to combine. Loosely cover the pan with foil and cook, without stirring, 4 to 5 minutes, or until the kale is wilted. Remove the foil and cook, stirring occasionally, 6 to 7 minutes, or until the liquid has slightly reduced in volume. Turn off the heat.

8 Assemble & bake the cassoulet

Add the drained beans to the pan; season with salt and pepper. Stir to combine. Top with the browned duck, skin side up. Bake 28 to 30 minutes, or until the liquid has slightly reduced in volume and the duck is heated through. Remove from the oven.

Assemble & bake the cassoulet
Toast the breadcrumbs & serve your dish
9 Toast the breadcrumbs & serve your dish

In the pan used to brown the duck, heat the butter on medium-high until melted. Add the breadcrumbs and thyme leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Turn off the heat. Serve the baked cassoulet garnished with the toasted breadcrumbs and chopped parsley.

10 Make the garlic bread

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 400°F. Line a sheet pan with foil. Halve the baguettes lengthwise. Transfer to the sheet pan, cut side up. Evenly top with the softened butter and cheese. Bake 12 to 14 minutes, or until lightly browned and the edges are crispy. Transfer to a cutting board and carefully cut into equal-sized pieces.

Make the garlic bread
Prepare the salad ingredients & make the dressing
11 Prepare the salad ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop both lettuces. Halve, peel, and thinly slice the oranges. Pit and roughly chop the olives. Roughly chop the pistachios. In a large bowl, whisk together the vinegar, honey (kneading the packet before opening), mustard, and 1 tablespoon olive oil; season with salt and pepper.

12 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuces, sliced oranges, and chopped olives. Season with salt and pepper; toss to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped pistachios. Enjoy!

Make the salad & serve your dish
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