Servings: 8
Pork sausage links, sliced
1 lb.
Whole cloves
1 tbsp.
1 whole onion, peeled
3 sprigs fresh parsley
1 sprig fresh thyme
1/2 lb.
1 sprig fresh rosemary
Dry navy beans, soaked overnight
1 lb.
1 bay leaf
3 carrots, peeled and sliced
3 cloves garlic, minced
Skinned, boned duck breast halves, sliced into thin strips
1 lb.
1 fresh tomato, chopped
Duck Cassoulet
30 m
7 h 30 m
Ready in:
7 h 60 m
  1. Brown the sliced sausage over medium heat in a large skillet.
  2. Stud onion with cloves. 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.