Slow cooker dishes are a favourite of many, and this duck cassoulet will be an excellent addition to your repertoire! With tons of earthy flavour, rich sweet pork, flavourful duck and creamy beans, this is a true one pot meal.
- 450g duck breasts, skinned and boned
- 450g cooked haricot beans, tinned, rinsed
- 450g herby pork sausages
- 250g smoky bacon
- 1 onion
- 3 carrots
- 3 garlic cloves
- 1 bay leaf
- 3 sprigs fresh parsley
- 1 sprig each fresh thyme and rosemary
- Chicken stock to cover
- 1 x 400g tin chopped tomatoes
Slice the duck breasts into strips. Slice the sausages. Dice the onion, carrots and garlic cloves. Roughly chop the bacon.
Heat a frying pan over a medium heat and fry the bacon until golden and crisp. Scoop out with a slotted spoon and place into the slow cooker. Add the onion and carrots to the bacon fat and fry for 10-15 minutes until softened. Add the garlic and fry for a couple of minutes, then add to the slow cooker.
Add the duck, sausage, bay leaf, parsley, thyme and rosemary to the slow cooker. Cover with tomatoes and stir, then add chicken stock until the duck is totally covered in liquid. Cook on high for one hour, then cook for 8 hours on low. Add the beans for the last 30 minutes of cooking, then remove the herb stalks and bay leaf before serving.