Cassoulet with Pork, Lamb, and Duck

By Janet-2

from the book, The French Slow Cooker

Ingredients

• 1 lb navy beans or other small white beans
• 2 medium carrots, peeled and thickly sliced
• 6 garlic cloves
• 1 bay leaf
• 4 ounces bacon, cut into 1/2 inch strips
• 1 large onion, finely chopped
• 2 tbsp. tomato paste
• 4 cups beef broth
• 2 lbs. boneless lamb shoulder, trimmed cut into 2 inch pieces
• 1 lb. kielbasa
• 2 legs duck confit or 4 chicken thighs
• salt and pepper
• 1 cup panko
• 3 cups croutons

Preparation

Step 1

Soak navy beans for 4 hours or overnight. Drain the beans and place in a slow-cooker. Add carrots, garlic, and bay leaf.

In a medium skillet, cook bacon until golden. Add onions, and stir often. Add tomato paste and 1 cup of broth. Simmer.

Arrange the lamb, kielbasa, and dug legs on top of the beans in the slow cooker. Add the contents of the skillet, the remaining 3 cups of broth, salt and pepper to taste.

Cover and cook on low for 8-10 hours or until the beans and meat are very tender.

Place the panko in a small skillet and toast over medium heat, stirring occasionally, until lightly browned.

With a spoon, skim off the fat from the cooking liquid. Remove the bay leaf. Stir in enough of the panko to thicken the cooking liquid. Scatter the croutons on the soup and serve hot.