Confit Of Duck Breast And Sausage Cassoulet
Ingredients
- 1 lb great northern bean, cooked (see intro) ⓘ
- 4 -5 boned duck breasts (2 - 2 1/2 lbs total) ⓘ
- 2 tablespoons salt ⓘ
- 2 tablespoons sugar ⓘ
- 1/4 lb thick sliced bacon, chopped ⓘ
- 2 onions, chopped ⓘ
- 5 garlic cloves, minced ⓘ
- 3 cups low sodium chicken broth ⓘ
- 3/4 cup dry red wine (Beaujolais Nouveau or Zinfandel)
- 1 tomatoes, chopped ⓘ
- 1 tablespoon fresh thyme ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1 bay leaf ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
590
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).