Duck Cassoulet

    Duck Cassoulet

    (16)
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    10hr20min


    16 people made this

    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.

    Ingredients
    Serves: 8 

    • 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.
    • 1 fresh medium tomato, chopped

    Directions
    Prep:20min  ›  Cook:10hr  ›  Ready in:10hr20min 

    1. In a large skillet, brown the sliced sausage over medium heat.
    2. Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
    3. 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.
    4. Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.
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    Reviews and ratings
    Global ratings:
    (16)

    Reviews in English (16)

    by
    23

    Captures the flavors of true cassoulet without the hassel of making it the authetic way. I used tomato paste instead of a fresh tomato to get closer to authetic flavor. Do take the time to put it in the oven with the bread crumbs, it really gives the dish a beautiful finish.  -  05 Oct 2004  (Review from Allrecipes US | Canada)

    by
    14

    A beautiful dish! I used a Dutch oven to cook this, as is customary with most cassoulets. It worked wonderfully! I also added bread crumbs and agree, they are worth the extra few minutes in the oven. Thank you for this great recipe!  -  28 Dec 2005  (Review from Allrecipes US | Canada)

    by
    12

    I had roast duckling for New Year's eve, and I wanted to use the leftover duck. I chose this recipe as a base, but I used a dutch oven and cooked it 1 hr at 450 and then 4 hrs at 300. Also, I used the quick soak method for preparing the beans -- put them in boiling water, shut off heat & leave them an hour, or longer, like 2, till they double in size. I read a lot about cassoulet, which I'd never made before. Julia says the flavor of the liquid is the key. (Everything else, especially beans, absorbs it). So I used my duck carcass and two turkey thigh bones, plus carrots, celery & onion (studded w/ clove) to make a broth while the beans were soaking. My duck, when fat cut off etc, was only 5 oz, so I used 2 turkey thighs, skinned, boned, & cut up, to make up. I used Kielbasa. I'm not sure I like the extra spice, but my son did. Next time, rather than just slicing, I'd slice & half the slices, so the spicey bites were smaller. I realized half way through that I didn't have anything for salad, so I took out the very studded onion (odd, that) and replaced it with cut up celery, onion & 2 more carrots. I also increased to 2 tomatoes at end. I highly recommend making a broth of something & using it instead of water. You could use turkey, chicken, goose, duck, pheasant, or whatever. The important thing is to be sure the broth is good, since everything else takes on the flavor. Don't know how this would work in a slow cooker, but mine got done in about 7 hours, total.  -  02 Jan 2010  (Review from Allrecipes US | Canada)

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