Old-Fashioned Duck, Sausage and Bean Cassoulet

    8 hours

    This is an old-fashioned cassoulet recipe. It's a rich and hearty, slow cooked dish with duck, sausages and beans. For the traditional touch, sprinkle breadcrumbs on top and finish the dish in the oven.

    20 people made this

    Serves: 8 

    • 450g pork sausages, sliced
    • 1 tablespoon whole cloves
    • 1 onion, peeled, kept whole
    • 3 sprigs fresh parsley
    • 1 sprig fresh thyme
    • 225g bacon
    • 1 sprig fresh rosemary
    • 450g dried haricot beans, soaked overnight
    • 1 bay leaf
    • 3 carrots, peeled, sliced
    • 3 cloves garlic, finely chopped
    • 450g skinned, boned duck breasts, sliced into thin strips.
    • 1 fresh tomato, chopped

    Prep:30min  ›  Cook:7hr30min  ›  Ready in:8hr 

    1. In a large frying pan, brown the sliced sausage over medium heat.
    2. Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme and rosemary.
    3. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW and continue cooking for 6 to 8 hours.
    4. Remove onion, bacon and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

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    Reviews in English (14)


    loved it. I've also made this with chicken or cubed pork when we've not had duck to hand  -  19 Aug 2011


    Used different ingredients. Any idea if you could use potatoes (cut and parboiled) in place of beans? I love cassoulet but my husband hates beans, unfortunately! Just wondering if I could try a similar thing with the same ingredients, substituting the beans for potatoes...  -  21 Sep 2010


    Captures the flavors of true cassoulet without the hassel of making it the authetic way. I used tomato paste instead of a fresh tomato to get closer to authetic flavor. Do take the time to put it in the oven with the bread crumbs, it really gives the dish a beautiful finish.  -  05 Oct 2004  (Review from Allrecipes US | Canada)