Confit of Duck Breast and Sausage Cassoulet

“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.”
READY IN:
5hrs 40mins
SERVES:
8
UNITS:
US

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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