Savory Duck and Sausage Cassoulet
Indulge in a heartwarming Savory Duck and Sausage Cassoulet, a classic French dish perfect for cozy gatherings and special occasions. This slow-cooked delight features tender duck breast, zesty sausage, and creamy great northern beans, all simmered to perfection in a rich broth infused with aromatic garlic, onions, and a splash of red wine. Ideal for those chilly evenings, this recipe allows the flavors to meld beautifully, creating a comforting, flavorful one-dish meal that is sure to impress your guests. Prepare the beans up to two days ahead for added convenience, making it easier to enjoy this gourmet experience at your next dinner party.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Great Northern Beans
1 lb (cooked)
Boned Duck Breasts
4-5 ((2 - 2 1/2 lbs total), skin removed and cut into 1-inch chunks)
Salt
2 tablespoons
Sugar
2 tablespoons
Thick Sliced Bacon
1/4 lb (chopped)
Onions
2 (chopped)
Garlic Cloves
5 (minced)
Low Sodium Chicken Broth
3 cups
Dry Red Wine
3/4 cup ((e.g., Beaujolais Nouveau or Zinfandel))
Tomato
1 (chopped)
Fresh Thyme
1 tablespoon
Black Pepper
1/2 teaspoon
Bay Leaf
1
Sausage
1/2 lb (sliced 1/2-inch thick)
Instructions
1
Prepare the beans: Drain the cooked great northern beans and place them in a 4 1/2 qt or larger electric slow cooker.
2
Marinate the duck: Remove the skin from the duck breasts, placing them in a bowl. Sprinkle with salt and sugar, mixing well to coat. Cover and refrigerate for 30 minutes. After marinating, rinse the duck breasts under cold running water, and cut the meat into 1-inch chunks.
3
Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until it becomes crisp. Once done, remove all but 1 tablespoon of bacon fat from the skillet.
4
Sauté the aromatics: Add the chopped onions and minced garlic to the skillet with the bacon fat. Cook until the onions begin to turn golden brown, about 5-7 minutes.
5
Make the broth: Pour in the low-sodium chicken broth and dry red wine, bringing the mixture to a boil while scraping the brown bits from the bottom of the skillet. This enhances the flavor.
6
Combine in the slow cooker: Pour the hot broth mixture over the beans in the slow cooker. Add the chopped tomatoes, fresh thyme, black pepper, bay leaf, and the marinated duck pieces. Stir to combine gently.
7
Cook: Cover the slow cooker and set it on low for 6 1/2 to 7 1/2 hours or high for 5 1/2 to 6 1/2 hours, allowing the flavors to meld and the duck to become tender.
8
Add the sausage: About 10-15 minutes before serving, uncover the slow cooker and stir in the sliced sausage. Cover and let cook until the sausage is heated through.
9
Serve hot: Spoon the delicious cassoulet into bowls and enjoy the rich flavors and hearty textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Duck and Sausage Cassoulet?
It is a classic French dish featuring duck breast, sausage, and great northern beans slow-cooked in a rich broth.
What type of beans are used in this cassoulet?
The recipe calls for 1 lb of cooked Great Northern beans.
How should the duck be prepared before cooking?
The skin should be removed, the meat marinated in salt and sugar, rinsed, and then cut into 1-inch chunks.
How long do I marinate the duck breasts?
The duck should be marinated in the refrigerator for 30 minutes.
What ingredients are used for the duck marinade?
The duck is marinated with 2 tablespoons of salt and 2 tablespoons of sugar.
Do I need to rinse the duck after marinating?
Yes, after marinating, you should rinse the duck breasts under cold running water.
How is the bacon prepared for the recipe?
Use 1/4 lb of thick-sliced bacon, chopped and cooked in a skillet until crisp.
How much bacon fat should be kept in the skillet?
Keep 1 tablespoon of bacon fat in the skillet to sauté the aromatics.
Which aromatics are sautéed in the bacon fat?
Two chopped onions and five minced garlic cloves are sautéed until the onions turn golden brown.
How long should I sauté the onions and garlic?
They should be cooked for about 5 to 7 minutes.
What liquids are used to make the broth?
The broth is made using 3 cups of low-sodium chicken broth and 3/4 cup of dry red wine.
What specific red wines are suggested?
The recipe suggests using Beaujolais Nouveau or Zinfandel.
What is the purpose of bringing the broth to a boil in the skillet?
It allows you to scrape the brown bits from the bottom of the skillet, which enhances the overall flavor.
What size slow cooker is needed for this recipe?
A 4 1/2 quart or larger electric slow cooker is required.
When do I add the tomatoes and herbs?
The chopped tomato, fresh thyme, black pepper, and bay leaf are added to the slow cooker before the long cooking process begins.
What is the cooking time on the low setting?
The cassoulet should cook on low for 6 1/2 to 7 1/2 hours.
What is the cooking time on the high setting?
The cassoulet should cook on high for 5 1/2 to 6 1/2 hours.
When is the sausage added to the dish?
Add the sausage about 10-15 minutes before serving to ensure it is heated through.
How should the sausage be sliced?
The sausage should be sliced 1/2-inch thick.
Can the beans be prepared in advance?
Yes, the beans can be prepared up to two days ahead for convenience.
How many ingredients are required for this recipe?
The recipe requires a total of 14 ingredients.
How is the final dish served?
The cassoulet is spooned into bowls and served hot.
What amount of duck is used?
The recipe uses 4-5 boned duck breasts, approximately 2 to 2 1/2 lbs total.
What seasoning is added directly to the slow cooker?
1/2 teaspoon of black pepper and one bay leaf are added to the slow cooker.
How much fresh thyme is needed?
The recipe calls for 1 tablespoon of fresh thyme.
Is this dish considered a one-dish meal?
Yes, it is described as a comforting, flavorful one-dish meal.
What weight of sausage is used?
The recipe uses 1/2 lb of sliced sausage.
How many onions are in the recipe?
The recipe requires 2 chopped onions.
How much garlic is included?
The recipe includes 5 minced garlic cloves.
Should the duck breasts be bone-in?
No, the recipe specifies using boned duck breasts.