Duck Cassoulet

Duck Cassoulet

Syd

"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."
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Ingredients

16 h servings 548 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

Thank you Syd for sharing your recipe. It was nice to come home to smell of cassoulet! As other reviewers had stated, it is a bit watery but I was not expecting miracles from my crockpot (its ol...

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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...

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 t...

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 ...

To the cook who asked about cooking it in the oven, yes, you can. The "high" setting usually corresponds to 300F, and the "low" setting is usually around 200F. Use the same cooking times as in t...

Thank you Syd for sharing your recipe. It was nice to come home to smell of cassoulet! As other reviewers had stated, it is a bit watery but I was not expecting miracles from my crockpot (its ol...

Amazing! I made this in the crock pot (1 hour on high then slow the remaining 5 hours) I followed the recipe to A t. The cloves really give a special flavour. Yum! I had to strain the meat out a...

I used liquid from cooked beans, some beef stock and white wine rather than water. Excellent!

Something went way wrong here. This cassoulet was not good. The water never cooked off in the crock pot and consequently all flavour from the bacon, sausages, etc. was washed out. Really unfortu...

it doesnt say the time it takes if i want it to cook it in the oven? does anybody knows how many hours and what temp. thanx

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