Slow Cooker Cassoulet

Prep:

40 m

Cook:

10 h 40 m

Ready in:

11 h 20 m

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Slow Cooker Cassoulet is a bean and lamb dinner with unbelievable flavor!

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Servings: 12

Dried large white beans

1 lb

Whole duck

Boneless leg of lamb

1 lb, cut into large cubes

Kosher salt

2 tsp

Fresh ground black pepper

½ tsp

Garlic sausage

8 oz, cut into 2-in long chunks

Smoked sausage

8 oz, cut into 2-in long chunks

Onion, diced

Celery

2 stalks, sliced ¼-in thick

Garlic

4 cloves, minced

Ground nutmeg

¼ tsp

Italian seasoning

1 tsp

Ground cloves

1/8 tsp

Dry white wine

½ cup

Beef stock

4 cups

Canned diced tomatoes

1 can (15 oz), drained

Dry breadcrumbs

2/3 cup

Fresh flat-leaf parsley

¼ cup, chopped

Place beans into a large bowl, add water to a level of 3 inches above the beans, let soak overnight.
If you don’t have enough time for soaking, add beans into a pot, cover with water and bring to a strong boil. Remove from heat, let sit for an hour in water; drain and use.
Disjoint the duck into 2 drumsticks, 2 wings, 2 breast halves, and 2 thighs. Remove the excess fat and skin, set aside.
Rub duck pieces and lamb with the ground black pepper and salt, set aside.
In a large heavy skillet, fry duck fat and skin to melt out ¼ cup of fact – it will take about 4 minutes. Discard the skin and remaining fat.
Sear duck pieces in the heated fat on both sides till brown – again 4 minutes per side. Transfer into a bowl and set aside.
Brown the lamb in small batches in the same skillet. Transfer into the bowl with duck.
Cook sausage chunks till browned, set aside.
Saute onions and celery in the skillet lightly till just browned. Season with nutmeg, Italian seasoning, and cloves, mix in minced garlic and continue cooking and stirring till the spices develop their aroma.
Add wine, bring to a simmer.
Add beef stock and diced tomatoes, bring to boil again, remove from heat.
Place beans into the bottom of the slow cooker pot, then add a layer of meat, repeat 2 more time and top with beans. Add the liquids from the skillet; cover the slow cooker with a lid and cook on low till the beans are tender (8 to 10 hours).
35 minutes before serving, preheat oven to 350°F/180°C/Gas Mark 4.
Transfer cassoulet into an oven-proof pot, top with dry breadcrumbs mixed with parsley. Bake for half an hour till the breadcrumbs are browned.
Serve hot.

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