About this recipe:A real, old-fashioned cassoulet slow cooked in a 20th century kitchen appliance. Traditional cassoulet has a sprinkling of bread crumbs on top; if you want the bread crumbs, you can finish this dish in the oven, so that the bread crumbs are toasted.
450g pork sausage links, sliced
1 tablespoon whole cloves
1 whole yellow onion, peeled
3 sprigs fresh parsley
1 sprig fresh thyme
230g smoked bacon
1 sprig fresh rosemary
450g dry navy beans, soaked overnight
1 bay leaf
3 medium carrots, peeled and sliced
3 cloves garlic, minced
450g skinned, boned duck breast halves, sliced into thin strips.
In a large skillet, brown the sliced sausage over medium heat.
Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.