Slow Cooker Cassoulet

It’s possible that Cassoulet is Rob’s very favorite dish in the world. Generally it’s a big project to make it, and reserved for very special occasions. This version is simpler, though there are still quite a few steps, and benefits from the help of the slow cooker. Make it ahead for the best flavor. When you’re ready to serve it, transfer to a casserole dish, sprinkle bread crumbs on top and reheat gently in the oven until the filling is bubbling and the top is golden brown. If you have duck confit on hand, by all means substitute it here, Wine Suggestion: Matteri Pinot Noir

Servings: 6

Ingredients

3 duck breasts sliced into 1 inch pieces
6 sausages about 1 pound, garlic or Italian, sliced into 3 or 4 pieces each
½ pound thick cut bacon sliced into ½ inch pieces
Kosher salt and freshly ground pepper
Olive oil to brown the meats
4 boneless chicken thighs
1 pound boneless pork shoulder cut into 1-inch chunks
6 cloves garlic peeled and sliced
1 ½ tablespoons herbes de Provence
1 large onion peeled and diced
3 medium carrots peeled and cut into pieces
1 60 unce can tomato paste
3 cups dry white wine or chicken stock
4 15 ounce cans cannellini beans rinsed and drained

Instructions

Cook the bacon in a large skillet until crisp, transfer it to the slow cooker with about 1 tablespoon of the bacon fat. Wipe out the skillet with a paper towel. Season the duck, chicken and pork pieces well with salt and pepper. Add a tablespoon of olive oil to the skillet and brown the duck on all sides. When it’s nicely browned, add it to the slow cooker, including any duck fat. Repeat with the chicken and the pork. Brown the sausages and add to the slow cooker.
Then add the garlic herbes de Provence, onion, carrots, tomato paste, wine and beans to the slow cooker. Stir to mix it all together. Sprinkle some Kosher salt and a few grindings of pepper over all. Cover and cook on high for 4 hours. Take the cover off the slow cooker and place it at an angle over the top to allow for some reduction. Cook another 30 minutes. Allow the Cassoulet to rest for at least 20 minutes before serving. A day or two is even better.

Slow Cooker Cassoulet