Best 8 Duck Cassoulet Crock Pot Recipes

SLOW-COOKER CASSOULET

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.

SLOW COOKER CASSOULET WITH CRUMB TOPPING

Steps:

• Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, about 8-12 minutes. Set aside., Combine the remaining ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, about 7 hours. Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup bread crumbs. Top individual servings with remaining bread crumbs. If desired, sprinkle with chopped parsley.

EASY AND DELICIOUS SLOW COOKER CASSOULET

Steps:

• Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
• Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

ALL-DAY SLOW-COOKER CASSOULET

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.

DUCK CASSOULET (CROCK POT)

Steps:

• In a large skillet, brown the sliced sausage over medium heat.
• Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
• In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck.
• Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
• Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET

Steps:

• Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
• Add sausages and brown - remove & add to onion mixture.
• Add pork chop pieces & brown - remove and add to above mixture.
• Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
• Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
• Add the beans and stir well again.
• Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
• Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
• Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
• NOTE ON SAUSAGES:.
• Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
• However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
• The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!

WHOLE-DUCK CASSOULET

Steps:

• Bring 5 quarts of water to a boil in a large saucepan and add the beans. Remove from heat and let soak for 1 hour.
• Cut the bacon slab into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer. Cook for about 30 minutes.
• Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle. (I never use cheesecloth myself but turn to my old tea ball, which is around for only this purpose.) Add it, along with the bacon, to the beans; bring to a boil, then lower the heat to a gentle simmer. Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes. (Add water if necessary; ideally the beans will be moist but not swimming when they're done.) Taste and adjust the seasoning if necessary.
• Sprinkle the lamb with salt and pepper. Put 3 tablespoons reserved duck fat in a large pot over medium-high heat. When it's hot, add the lamb and brown the pieces well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat.
• Remove the duck confit from the refrigerator and scrape off the fat; debone and shred the meat. Add the meat and garlic cloves to the pot with the lamb, along with 2 cups duck stock, tomatoes, chopped garlic and cayenne. Bring to a boil, then reduce the heat to a gentle simmer; cover. Cook, stirring occasionally, until the lamb is very tender, 1 to 1.5 hours. Taste and adjust the seasoning if necessary.
• When you're ready to assemble the cassoulet, discard the bouquet garni. Cut the fat from the meat and cut the meat into small pieces.
• Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; don't wash out the pan.
• Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Layer half of the sausage and bacon on top, then another layer of beans, then half the duck-and-lamb mixture; repeat the layers until you have used all the beans and meat.
• Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes.
• While the cassoulet is in the oven, put the skillet used for cooking the sausage over medium-high heat. When it's hot, cook the duck breasts, skin-side down, until they release easily from the pan, 3 to 5 minutes. Turn and cook to rare, just another minute or 2. Remove the duck from the pan with a slotted spoon and pour the drippings from the pan over the cassoulet; reduce oven heat to 350.
• Bake the cassoulet until it's hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little duck stock if it starts to look too dry. Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs. Cook until the breasts are medium rare, another 5 minutes or so, then serve.

CROCK POT CASSOULET

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.