Confit of Duck Breast and Sausage Cassoulet

READY IN: 5hrs 40mins
Recipe by Mami J

This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5.

Top Review by BAVilsack61

Wow, what a treat. I had the confit on low all day and was unsure of the outcome when I returned home from work. I lifted up the lid of the crock pot to find a delish blend of beans, meats and flavors. Really something different to try. I will make this again. Crusty bread and a glass of red made this a wonderfull meal.

Ingredients Nutrition

Directions

  1. Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).
  2. Remove skin from duck breasts. Place breasts on a bowl and add salt and sugar. Let sit 30 minutes, refrigerated. Rinse breasts well under running water and cut meat into 1 in chunks.
  3. In a large skillet, brown bacon until crisp. Discard all but 1 tbs fat from skillet. Add onions and garlic to bacon and stir until onion begins to brown. Add broth and wine, bring to a boil, scraping browned bits from bottom of skillet.
  4. Pour broth mixture into slow cooker with the beans. Add the rest of the ingredients and place duck pieces on top.Cover pot and cook for 5-6 hours.
  5. Uncover and add the sausage slices. Let cook for 10-15 minutes.
  6. Serve hot.

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