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Ingredientes
- 1 lb dry great northern beans
- 4 x boned duck breast halves
- 2 Tbsp. salt
- 2 Tbsp. sugar
- 1/4 lb thick-sliced bacon minced
- 2 x onions peeled and minced
- 5 x cloves garlic peeled and chopped or possibly pressed
- 3 c. fat-skimmed chicken broth
- 3/4 c. dry red wine such as beaujolais nouveau or possibly zinfandel
- 1 x hard-ripe tomato rinsed, cored, and minced
- 1 Tbsp. minced fresh thyme leaves or possibly 1 tsp. dry thyme
- 1/2 tsp pepper
- 1 x dry bay leaf
- 1/2 lb garlic sausages sliced 1/2 inch thick duck cracklings see directions thyme sprigs rinsed
Direcciones
- 1. Sort beans and throw away debris. Rinse beans, drain, and put into a 5- to 6-qt pan with 4 qts water. Bring to a boil over high heat, cover, reduce heat, and simmer for 1 hour. Drain beans, discarding liquid; if making up to 1 day ahead, cover and chill. Put beans in a 41/2-qt or possibly larger electric slow-cooker.
- 2. Meanwhile, pull and cut skin from duck breasts; reserve skin for cracklings (cover and refrigerateup to 1 day). Place breasts in a bowl. Add in 2 Tbsp. salt and the sugar, and mix; cover and refrigerateat least 30 min but no longer than 1 hour. Rinse breasts well under cold running water; if making up to 1 day ahead, cover and chill. Cut meat into 1/2-inch chunks.
- 3. In a 10- to 12-inch frying pan over medium-high heat, frequently stir bacon till browned and crisp, about 5 min. Throw away all but 1 Tbsp. bacon drippings. Add in onions and garlic to bacon; stir often till onions begin to brown, 8 to 10 min. Add in broth and wine; bring to a boil over high heat, scraping up browned bits from pan bottom. Pour onion-broth mix into slow-cooker with beans. Add in tomato, minced thyme, pepper, and bay leaf; mix. Place duck pcs on the beans.
- 4. Cover and cook till beans and duck are very tender to bite, 5 to 6 hrs on low, 4 to 5 hrs on high. If there is more liquid than desired, uncover slow-cooker, turn heat to high, and simmer to concentrate the mix, up to 30 min.
- 5. Stir sausage slices into cassoulet and cook till warm, 5 - 10 min. Ladle cassoulet into bowls, sprinkle equally with duck cracklings, and garnish with thyme sprigs.
- Duck cracklings. Chop reserved duck skin (see preceding) into 1/4-inch pcs. In a 10- to 12-inch frying pan over medium-high heat, frequently stir skin till crisp and golden brown, 5 to 8 min. With a slotted spoon, transfer to towels to drain. Sprinkle with salt. When cold, wrap airtight; refrigerateup to 1 day.
- Makes 1/3 to 1/2 c..
- NOTES: For best results, boil beans first in water till almost tender to bite; at mile-high or possibly higher altitudes, it may take 2 or possibly more hrs for the beans to reach this texture. However, you can cook the beans one day, then assemble the cassoulet and simmer in the slow-cooker the next.
- Start to Finish Time:"6:00"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 29 | 10% |
| Total Fat 3.25g | 4% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1885mg | 79% |
| Potassium 1015mg | 29% |
| Total Carbs 46.08g | 12% |
| Dietary Fiber 12.8g | 43% |
| Sugars 7.9g | 5% |
| Protein 17.79g | 28% |
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