All-Day Cassoulet

Name: All-Day Cassoulet
Prep time: 40 min
Cook time: 11 h 30 min
Total time: 12 h 10 min
Yield: 12 Servings
Cuisine: French
Ingredients: 8 ounces garlic sausage, cut into 2-inch lengths; 8 ounces smoked sausage, such as andouille, cut into 2-inch lengths; 8 ounces smoked sausage, such as andouille, cut into 2-inch lengths; 1 large onion, diced; 2 large celery ribs, cut into ¼-inch-thick slices; 4 cloves garlic, minced; ¼ teaspoon ground nutmeg; 1 teaspoon dried Italian seasoning; 1 pound dried large white beans, such as cannellini or baby limas; 1 pound dried large white beans, such as cannellini or baby limas; 1 pound dried large white beans, such as cannellini or baby limas; 1 duck (about 4 pounds); 1 pound boneless leg of lamb, cut into 2-inch cubes; 2 teaspoons kosher salt; ½ teaspoon coarsely ground black pepper; ½ cup dry white wine; Pinch of ground cloves; 4 cups beef or chicken broth, or a mixture; 4 cups beef or chicken broth, or a mixture; ⅔ cup dried breadcrumbs; 1 can (about 15 ounces) diced tomatoes, drained; ¼ cup coarsely chopped fresh Italian (flat-leaf) parsley

Preparation info

12
Servings

Difficulty
Easy
Ready in
13 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Last year I made this traditional French country casserole for a Super Bowl party. As a result, my sons will always think of it not as the legendary Languedoc amalgam of beans and meats that has inspired endless recipes, but as the classic Super Bowl gut-buster. They’re right. Cassoulet is peasant food, built to assuage hunger so completely that no amount of labor or hardship could dent the cloud of contentment it generates. And though foodies may argue about authenticity and the precise ba

Ingredients

Europe
France
Mediterranean

Ingredients

Method