Duck Cassoulet

Prep:

30 m

Cook:

7 h 30 m

Ready in:

8 h 0 m

Yum

A medieval cassoulet slow cooked in a modern kitchen appliance. The beans cook with the duck, sausage, and a variety of herbs and vegetable to make one delicious and rich meal!

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Servings: 8

Pork sausage links, sliced

1 lb.

Whole cloves

1 tbsp.

1 whole onion, peeled

3 sprigs fresh parsley

1 sprig fresh thyme

bacon

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

Brown the sliced sausage over medium heat in a large skillet.
Stud onion with cloves. 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.

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