Duck Cassoulet Crock Pot Food

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ALL-DAY SLOW-COOKER CASSOULET



All-Day Slow-Cooker Cassoulet image

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.

Provided by Andrew Schloss

Categories     Slow Cooker     Lamb     Sausage     Duck     Bean     Breadcrumbs     Soup/Stew

Yield Serves 12

Number Of Ingredients 20

1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Special Equipment
5-6 quart slow cooker

Steps:

  • Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
  • Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
  • Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
  • Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
  • To assemble the cassoulet:
  • Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
  • Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.

SLOW-COOKED DUCK CASSOULET RECIPE



Slow-cooked duck cassoulet recipe image

This delicious duck dish is fancy enough to make to impress your friends while equally being simple enough to serve up as a family supper. Get the recipe here:

Provided by Sue McMahon

Categories     Dinner

Time 5h50m

Yield Serves: 6-8

Number Of Ingredients 13

4 duck legs, each cut into 2 portions
500g boned pork shoulder, in large cubes
4 Toulouse sausages, twisted and cut to make 4 small sausages
100g smoked lardons
2 red onions, peeled and cut into thick wedges
1 garlic bulb, halved across
2 x 400g cans chopped tomatoes
600ml hot chicken stock
1 red chilli, scored down one side
A few sprigs of thyme
1tsp sherry vinegar
2 x 400g cans cannellini beans, rinsed and drained
1 large baguette

Steps:

  • Set the oven to 160°C/320°F/Gas Mark 3. Put a deep roasting tin in the oven to heat up or preheat a slow-cook pot.
  • Heat a large frying pan, add the seasoned duck portions, skin-side down, and leave them to brown, then turn them over to seal the meat. Put in the hot tin or pot, drain off all but 1tbsp of fat.
  • Add the pork to the pan and let it brown all over. Spoon into the tin or pot. Add the sausages, lardons, onion wedges and garlic halves, cut-side down, to the pan and brown them all over.
  • Tip this mixture into the tin or pot. Add the tomatoes and stock to the pan, along with the chilli, thyme and sherry vinegar. Bring to the boil. Add the beans and pour it all into the tin or pot; stir to mix. Cover the tin with foil, shiny side down, and cook for 1½ hours. Cook in the pot on Auto for 4-5 hours.
  • Take the tin out of the oven. Discard the garlic and chilli, if you like. Tear chunks off the baguette and throw them on top. Put the cassoulet in the oven and turn up the heat to 180°C/356°F/Gas Mark 4 to cook, uncovered, for 30-40 minutes to crisp bread. Tip the cassoulet cooked in the slow-cook pot into a roasting tin and finish off in the oven, as above.

Nutrition Facts : @context https, Calories 574 Kcal, Fat 25 g, SaturatedFat 8 g

SLOW-COOKER CASSOULET



Slow-Cooker Cassoulet image

Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended for five to seven hours as it cooks. Brown the meat before you put it in the pot or not.

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 5h

Yield At least 4 servings

Number Of Ingredients 15

1/2 pound dried small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish

Steps:

  • Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 to 6 hours on high heat, 7 hours or more on low.
  • When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.

CROCK POT DUCK CONFIT



Crock Pot Duck Confit image

Make and share this Crock Pot Duck Confit recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 15h

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 cups kosher salt
2 1/2 cups sugar
4 duck hindquarters
14 ounces duck fat, you can substitute chicken fat
extra virgin olive oil, if needed
2 garlic cloves, peeled
10 peppercorns, crushed
3 sprigs fresh thyme

Steps:

  • combine salt and sugar.
  • put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.
  • rinse the duck and soak in cold water to cover for 2 hours.
  • drain duck and put into crock pot.
  • cover with duck fat and use olive oil if needed to completely cover.
  • add garlic, pepper, thyme.
  • turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.
  • remove from crock pot, pour fat into a ceramic bowl.
  • let the duck and fat cool to room temperature.
  • store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 14789.4, Fat 1586.1, SaturatedFat 527.6, Cholesterol 1589.3, Sodium 70733.6, Carbohydrate 125.5, Sugar 124.9, Protein 0.1

CROCK POT LAMB AND SAUSAGE CASSOULET LOW CARB



Crock Pot Lamb and Sausage Cassoulet Low Carb image

Cassoulet (ka-soo-LAY) is a classic French dish consisting of white beans and a variety of meats-sausage, pork, duck, or goose. The combinations varies according to the region. Lamb and kielbasa are used in this version.

Provided by Olha7397

Categories     One Dish Meal

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup dried great northern beans or 1 cup dried navy beans
12 ounces lamb stew meat, cut into 1-inch cubes
1 tablespoon cooking oil
2 cups beef broth
8 ounces cooked kielbasa, cut into 1/4-inch slices
1 tablespoon snipped fresh thyme
3 garlic cloves, minced
1/4 teaspoon whole black peppercorn
1 bay leaf
1 small eggplant, peeled and chopped
1 large green peppers or 1 large sweet red pepper, coarsely chopped
1 (6 ounce) can tomato paste
salt
black pepper
hot cooked brown rice (optional)

Steps:

  • Rinse beans; place in a large saucepan. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
  • Meanwhile, in a large skillet brown lamb in hot oil. Drain off fat. In a 3 ½ to 5 quart slow cooker combine the beans, lamb, broth, kielbasa, fresh thyme or 1 teaspoon dried thyme (if using), garlic, peppercorns, and bay leaf.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
  • If using low heat setting, turn to high heat setting. Stir in the eggplant, sweet pepper, and tomato paste. Cover and cook for 30 minutes more. Discard bay leaf. If using, stir in fresh thyme. Season to taste with salt and black pepper. If desired, serve over hot cooked rice.
  • Prep: 25 minutes.
  • Stand: 1 hour.
  • Cook: LOW 8 to 10 hours, HIGH 4 to 5 hours plus 30 minutes.
  • Makes: 6 servings.
  • Slow Cooker: 3 ½ to 5 quart.
  • BHG Low-Carb Slow Cooker Recipes.

Nutrition Facts : Calories 426.4, Fat 18.5, SaturatedFat 5.8, Cholesterol 86.6, Sodium 911.3, Carbohydrate 32.6, Fiber 11, Sugar 7.6, Protein 34

SLOW COOKER CASSOULET



Slow Cooker Cassoulet image

This recipe is a combination of the best bits of a few cassoulet recipes I've tried before. The simple combination of flavors in this dish becomes positively transcendent after a day of simmering. Serve this super-easy dish whenever true comfort food is called for!

Provided by velorutionista

Categories     One Dish Meal

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 links andouille sausages, diced
2 teaspoons olive oil (if needed)
1 medium onion, diced
3 -4 large carrots, sliced diagonally
2 celery ribs, diced
5 garlic cloves, minced
1 tablespoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 (14 ounce) cans great northern beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup chicken stock or 1 cup vegetable stock
salt and pepper
1 tablespoon butter, melted
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs (or regular breadcrumbs)

Steps:

  • Saute sausage in large skillet over medium heat till browned. Remove with slotted spoon.
  • Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two.
  • Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW.
  • Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.

Nutrition Facts : Calories 518.1, Fat 20.5, SaturatedFat 7.8, Cholesterol 38.6, Sodium 1026.1, Carbohydrate 58.6, Fiber 15.4, Sugar 9.5, Protein 27.7

CROCK POT CASSOULET



Crock Pot Cassoulet image

Here is a pared down version of this comfort food classic. It's still delicious and ideal for serving a crowd or as the centerpiece of a buffet party. Use a large minimum 6 quart slow cooker.

Provided by Olha7397

Categories     Stew

Time 15h30m

Yield 12 serving(s)

Number Of Ingredients 23

1 smoked ham hock
2 cups white dried navy beans, soaked, drained and rinsed
1 tablespoon vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, peeled and diced
1 sprig fresh rosemary or 2 teaspoons dried rosemary leaves
4 cups chicken stock (approx.) or 4 cups water (approx.)
1 tablespoon salt
4 garlic cloves, put through a press or 4 mashed garlic
1/2 teaspoon cracked black peppercorns
1/2 teaspoon dried thyme leaves
2 lbs boneless pork shoulder, trimmed of fat and cut into 4 pieces
1/8 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon clove
1 (1 lb) lamb shank, cut into 4 pieces
2 tablespoons tomato paste
2 bay leaves
1 lb kielbasa, cut into 1/4 inch slices
2 cups fresh breadcrumbs
1/2 cup finely chopped fresh parsley
1/4 cup melted butter

Steps:

  • FOR THE CASSOULET: In slow cooker stoneware, combine ham hock and beans.
  • In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add rosemary and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add chicken stock to cover beans. Cover and cook on LOW for 10 to 12 hours, until beans are tender. It would be better to do this the night before.
  • In a bowl, combine salt, garlic, peppercorns and thyme. Rub mixture into pork. Place pork in a bowl, cover and refrigerate overnight.
  • Preheat oven to 350°F On a plate, combine cinnamon, allspice and cloves. Roll lamb shanks in mixture and place, narrow end up, on a broiling pan. Scrape excess salt from the marinated pork shoulder and place on same broiling pan. Roast in preheated oven for 1 hour.
  • Remove Ham hock from beans. Remove tough skin and shred meat. Discard skin and bone. Cover and refrigerate meat. Stir tomato paste and bay leaves into bean mixture.
  • Cut roasted pork into 1 inch squares and add along with lamb shanks to bean mixture. Stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Remove lamb shanks from mixture and scrape meat from bones. Discard bones and return meat to beans. Stir in kielbasa and reserved meat from ham hock. (See Tips) Transfer mixture to baking dishes, if necessary.
  • BREAD CRUMB TOPPING: Preheat oven to 350°F In a bowl, combine ingredients. Sprinkle over cassoulet and bake, uncovered, for 1 hour.
  • TIPS: Using the slow cooker to make cassoulet makes it a manageable project. Cook the beans and marinate the pork overnight. The next morning, continue cooking as directed.
  • This is a large quantity of cassoulet, and when the sausage and ham meat is added, it may not fit comfortably in the slow cooker stoneware. I have a gargantuan baking dish, Mexican in origin, that I use for the final assembly You may need to transfer the bean mixture to two large baking dishes before adding the bread crumb topping. If you are serving this as a dinner dish and have enough pottery, consider spooning the cassoulet into individual serving size ovenproof tureens. Add the topping and bake as directed.
  • MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 3, cooking beans overnight. Cover and refrigerate overnight. The next morning, continue cooking as directed. Serves 12.
  • Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 619, Fat 37.1, SaturatedFat 13.7, Cholesterol 125.2, Sodium 1219.1, Carbohydrate 32.4, Fiber 9.7, Sugar 5.2, Protein 38.3

QUICK DUCK AND CHICKEN CASSOULET



Quick Duck and Chicken Cassoulet image

I found this in the Dorling Kindersley Millennium Party Book and adapted it a little. Like the best-laid plans, though,I had ten people over for dinner instead of seven, and the servings were pretty small, so it really does mean eight, but they loved it. By the time we sat down, it had cooked in the oven for an hour and three-quarters and was really tender. Oh, before serving, fish out the chicken bones or ask people to; they are easy to spot! Also, the original recipe said rindless streaky bacon. I used rindless back-rashers, which have almost no fat, and are popular in Ireland. So you may find it a little more salty if you use fatty bacon. Some people might like to add 2 chopped onions in place of the shallots. I'm not crazy about onion, but can avoid having to eat a half-shallot! Also, you can use fresh or dried herbs. Stovetop cooking is fine, but instead I popped the casserole into the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.) Everyone's oven is different though.

Provided by Liffey

Categories     Duck Breasts

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

8 duck breasts
8 -10 chicken drumsticks
3 shallots, peeled and halved
4 garlic cloves, crushed
8 ounces bacon, thickly sliced and chopped
2 -3 lbs canned cannellini beans, drained
1 1/2 lbs canned chopped tomatoes
1/2 pint chicken stock
2 tablespoons marjoram, chopped
2 tablespoons oregano, chopped
6 ounces salami, thickly sliced
salt and black pepper

Steps:

  • In a large casserole dish, brown the duck breasts for about 8 minutes.
  • Take the duck breasts out of the casserole.
  • Keep 1 tablespoon of the duck fat, and pour away the rest.
  • Brown the chicken drumsticks in the casserole dish for about 10 minutes, until they are golden on all sides.
  • Take the chicken out of the casserole.
  • Put the halved shallots (or chopped onion), crushed garlic and bacon into the casserole, and heat, stirring, for 5 minutes.
  • Return the duck and chicken to the casserole.
  • Add in the drained cannellini beans, tomatoes, chicken stock, chopped herbs and salami.
  • Bring to the boil, then simmer it on the stovetop for an hour and a half.
  • Instead of on stovetop, you could put it in the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.).
  • Season with salt & black pepper.
  • I served this with new baby potatoes tossed in butter, french bread and a salad, and added parsnip and turnip mashed together - but then I had 3 more guests than I'd expected!

Nutrition Facts : Calories 980.5, Fat 50.9, SaturatedFat 15.4, Cholesterol 420.8, Sodium 796.2, Carbohydrate 35.6, Fiber 8.5, Sugar 3.5, Protein 91.8

SAUSAGE CASSOULET



Sausage cassoulet image

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer

Provided by Liberty Mendez

Categories     Dinner, Main course, Supper

Time 6h40m

Number Of Ingredients 16

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

Steps:

  • Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
  • Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium

CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)



Cassoulet (French Stew Made With Duck and Sausage) image

Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Provided by 2Bleu

Categories     Stew

Time 3h

Yield 12 serving(s)

Number Of Ingredients 24

1 tablespoon butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1 lb haricot beans or 1 lb white navy beans
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 cups water
1 bay leaf
1/4 cup flour
1/4 cup oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup carrot, chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
8 duck legs, confit
1 lb andouille sausage, cut into 6 equal portions
2 cups chicken broth
1 lb duck, roasted and cut into 2-inch pieces
3/4 cup dry breadcrumbs
1/2 cup parmesan cheese, shredded
3 tablespoons parsley, chopped
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
  • Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
  • FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
  • Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
  • Add the duck legs and sausages and cook for 3 minutes on each side.
  • Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
  • FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.

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  • The day before you plan to serve the cassoulet, pick over the beans and cast aside any stones, grit, bits of twigs, or other curious objects you find. Rinse the beans in a colander and drain them well. Dump the beans in a bowl and add enough water to cover by at least 3 inches. Let soak overnight.
  • The next day, cut the duck into 8 pieces and trim off all visible fat and excess skin, reserving both the duck pieces and the excess duck fat and skin.
  • Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat has rendered and is shimmering, golden and beautiful, about 4 minutes.
  • Remove and discard the solid pieces of fat and skin. Season the duck and lamb with the salt and pepper. Add the duck pieces to the skillet and sear them in the hot fat, turning to brown both sides. Transfer them to a plate. Repeat with the lamb cubes and then the sausage chunks.


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