Confit Of Duck Breast And Sausage Cassoulet Recipe

Name: Confit Of Duck Breast And Sausage Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 lb sausage, sliced 1/2 in thick

Servings: persons

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
1/2 lb sausage, sliced 1/2 in thick

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.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Confit Of Duck Breast And Sausage Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Confit Of Duck Breast And Sausage Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions