Confit Of Duck Breast And Sausage Cassoulet

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lb great northern bean, cooked (see intro)
• 4 -5 boned duck breasts (2 - 2 1/2 lbs total)
• 2 tablespoons salt
• 2 tablespoons sugar
• 1/4 lb thick sliced bacon, chopped
• 2 onions, chopped
• 5 garlic cloves, minced
• 3 cups low sodium chicken broth
• 3/4 cup dry red wine (beaujolais nouveau or zinfandel)
• 1 tomato, chopped
• 1 tablespoon fresh thyme
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/2 lb sausage, sliced 1/2 in thick

Recipe

• 1 drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).
• 2 remove skin from duck breasts. place breasts on a bowl and add salt and sugar. let sit 30 minutes, refrigerated. rinse breasts well under running water and cut meat into 1 in chunks.
• 3 in a large skillet, brown bacon until crisp. discard all but 1 tbs fat from skillet. add onions and garlic to bacon and stir until onion begins to brown. add broth and wine, bring to a boil, scraping browned bits from bottom of skillet.
• 4 pour broth mixture into slow cooker with the beans. add the rest of the ingredients and place duck pieces on top.cover pot and cook for 5-6 hours.
• 5 uncover and add the sausage slices. let cook for 10-15 minutes.
• 6 serve hot.