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My review
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 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a large skillet, brown the sliced sausage over medium heat.
- Insert whole cloves into onion. 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 548 calories; 26.8 g fat; 40.2 g carbohydrates; 36.7 g protein; 104 mg cholesterol; 584 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
10/5/2004
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
8/10/2010
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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10/5/2004
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...
12/28/2005
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...
1/2/2010
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 ...
12/12/2007
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 ...
8/10/2010
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...
3/18/2010
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...
2/12/2010
I used liquid from cooked beans, some beef stock and white wine rather than water. Excellent!
11/9/2008
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...