Confit of Duck Breast and Sausage Cassoulet

Recipe by Mami J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).
  • 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.
  • 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.
  • 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.
  • Uncover and add the sausage slices. Let cook for 10-15 minutes.
  • Serve hot.
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