DUCK CASSOULET -SLOW COOKER

DUCK CASSOULET -SLOW COOKER image

Yield 8 servings

Number Of Ingredients 18

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1 pound dry navy beans, soaked overnight
1 pound skinned, boned duck breast halves (or chicken thighs, or turkey), sliced into thin strips.
1 pound pork sausage links (about 4), sliced
1/2 pound bacon, diced
4 carrots, peeled and sliced (1 lb frozen)
1/4 t cloves, ground or ? whole cloves
1 whole onion, peeled
3 sprigs fresh parsley (1 T dried)
1 sprig fresh thyme (1t dried)
1 sprig fresh rosemary (1/2 t dried)
1 bay leaf
3 cloves garlic, minced
4 C chicken stock
3/4 C white wine
................
4 T tomato paste
?1 1/2 t salt
pepper

Steps:

1. In a large skillet, brown the sliced sausage over medium heat. 2. Add bacon and brown 3. Add ground cloves or insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary. 4. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add stock to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 8 hours. 5. Remove onion and large herbs. Stir in tomato paste, salt and pepper. Continue cooking for 1/2 hour. 6. Top with butter and breadcrumbs. Brown 15 min in 400 oven. Serve.