Duck Cassoulet


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.

Prep Time:
30 mins
Cook Time:
7 hrs 30 mins
Additional Time:
8 hrs
Total Time:
16 hrs
8 servings


  • 1 pound pork sausage links, sliced

  • 1 tablespoon whole cloves

  • 1 whole onion, peeled

  • 3 sprigs fresh parsley

  • 1 sprig fresh thyme

  • ½ pound bacon

  • 1 sprig fresh rosemary

  • 1 pound dry navy beans, soaked overnight

  • 1 bay leaf

  • 3 carrots, peeled and sliced

  • 3 cloves garlic, minced

  • 1 pound skinned, boned duck breast halves, sliced into thin strips.

  • 1 fresh tomato, chopped


  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.

Nutrition Facts (per serving)

548 Calories
27g Fat
40g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 548
% Daily Value *
Total Fat 27g 34%
Saturated Fat 8g 40%
Cholesterol 104mg 35%
Sodium 585mg 25%
Total Carbohydrate 40g 15%
Dietary Fiber 16g 55%
Total Sugars 4g
Protein 37g
Vitamin C 24mg 120%
Calcium 126mg 10%
Iron 7mg 41%
Potassium 1208mg 26%

* 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.