CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET
This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5.
Provided by Mami J
Categories One Dish Meal
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).
- Remove skin from duck breasts. Place breasts on a bowl and add salt and sugar. Let sit 30 minutes, refrigerated. Rinse breasts well under running water and cut meat into 1 in chunks.
- In a large skillet, brown bacon until crisp. Discard all but 1 tbs fat from skillet. Add onions and garlic to bacon and stir until onion begins to brown. Add broth and wine, bring to a boil, scraping browned bits from bottom of skillet.
- Pour broth mixture into slow cooker with the beans. Add the rest of the ingredients and place duck pieces on top.Cover pot and cook for 5-6 hours.
- Uncover and add the sausage slices. Let cook for 10-15 minutes.
- Serve hot.
Nutrition Facts : Calories 608, Fat 35.3, SaturatedFat 10.9, Cholesterol 213.7, Sodium 2355, Carbohydrate 20.7, Fiber 4.5, Sugar 5, Protein 46.5
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pandab guming
[email protected]I'm allergic to duck, so I'll have to find a substitute.
Amjed Hussan
[email protected]I'm not a big fan of duck, but I'm willing to give this recipe a try.
Video's world
[email protected]This recipe is a must-try for any cassoulet fan.
Lusungu Gondwe Thebulu
[email protected]I can't wait to try this recipe. It looks so delicious.
Cody Turbyfill
[email protected]This dish was amazing! I'm definitely going to make it again.
Kassayesus Tsegaye
[email protected]I found this recipe to be a bit too complicated. I think I'll try a simpler cassoulet recipe next time.
AKPO NJIDEKA
[email protected]The duck breast was a bit overcooked for my taste, but the cassoulet was delicious.
Saher Khan
[email protected]This was my first time making confit of duck breast and it turned out great! The cassoulet was also very good.
Sumina Thebe
[email protected]I've made this dish several times and it's always a hit. The combination of flavors is just perfect.
Kelly Hurst
[email protected]This dish was absolutely delicious! The duck breast was cooked perfectly and the cassoulet was rich and flavorful. I highly recommend this recipe.