Duck Cassoulet Best Dishes

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Duck Cassoulet

"A actual, old style cassoulet slow cooked in a twentieth century kitchen appliance. Traditional cassoulet has a sprinkling of bread crumbs on top; in case you want the bread crumbs, you could finish this dish inside the oven, in order that the bread crumbs are toasted."

Ingredients :

1 pound red meat sausage hyperlinks, sliced
1 tablespoon entire cloves
1 whole onion, peeled
3 sprigs sparkling parsley
1 sprig sparkling thyme
1/2 pound bacon
1 sprig sparkling rosemary
1 pound dry army beans, soaked overnight
1 bay leaf
three carrots, peeled and sliced
three cloves garlic, minced
1 pound skinned, boned duck breast halves, sliced into thin strips.
1 fresh tomato, chopped

Instructions :

Prep : 30M	Cook : 8M	Ready in : 16H

In a big skillet, brown the sliced sausage over medium warmness.
Insert entire cloves into onion. Roll bacon up, and tie with a string. Tie collectively parsley, thyme, and rosemary.
In a big gradual cooker, area soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cowl the alternative elements. Cook for 1 hour on HIGH. Reduce warmth to LOW, and maintain cooking for 6 to eight hours.
Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for half hour. Serve.

Notes :

Try the use of a Reynolds® sluggish cooker liner to your slow cooker for less difficult cleanup.

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