Ingredients with Measurements:
- 4 duck legs
- 1 pound of pork shoulder, cut into 1-inch cubes
- 1 pound of pork sausage, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups of chicken broth
- 1 can of diced tomatoes
- 1 can of cannellini beans, drained and rinsed
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 cups of breadcrumbs
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Season the duck legs with salt and pepper and brown them in a skillet over medium-high heat. Set aside.
2. In the same skillet, brown the pork shoulder and sausage until browned on all sides. Set aside.
3. In the slow cooker, add the onion, garlic, chicken broth, diced tomatoes, cannellini beans, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
4. Add the browned duck legs, pork shoulder, and sausage to the slow cooker, making sure they are submerged in the liquid.
5. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
6. Remove the bay leaf and discard.
7. In a small bowl, mix the breadcrumbs with a tablespoon of olive oil.
8. Sprinkle the breadcrumb mixture over the cassoulet and broil in the oven until golden brown, about 5 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours on low or 4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6 servings
Nutritional information:
Calories: 584
Fat: 31g
Carbohydrates: 28g
Protein: 47g
Sodium: 1259mg
Sugar: 5g
Fiber: 6g
Substitutions for ingredients:
- Chicken legs can be used instead of duck legs
- Beef or lamb can be used instead of pork shoulder
- Any type of sausage can be used
Variations:
- Add bacon for extra flavor
- Use white wine instead of chicken broth
- Add carrots and celery for extra vegetables
Tips and tricks:
- Browning the meat before adding it to the slow cooker adds extra flavor
- Broiling the breadcrumb topping at the end adds a crispy texture to the dish
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Fresh thyme or parsley
Pairings:
Red wine, crusty bread
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the cassoulet is too watery, remove the lid and cook on high for an additional 30 minutes.
Food safety advice:
Make sure the internal temperature of the meat reaches 165°F to ensure it is safe to eat.
Food history:
Cassoulet is a traditional French dish that originated in the region of Languedoc. It typically consists of white beans, pork, and sausage.
Flavor profiles:
Savory, hearty, rich
Serving suggestions:
Serve with a side of crusty bread to soak up the flavorful broth.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French