Confit of Duck Breast and Sausage Cassoulet Recipe

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Confit of Duck Breast and Sausage Cassoulet
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Ingredients
16
Count
Nutrition
15926
Calories
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Ingredients:

Directions:

  1. Sort beans and discard debris. Rinse beans, drain, and put into a 5- to 6-quart pan with 4 quarts 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 4 1/2-quart or larger electric slow-cooker.
  2. Meanwhile, pull and cut skin from duck breasts; reserve skin for cracklings (cover and chill up to 1 day). Place breasts in a bowl. Add 2 tablespoons salt and the sugar, and mix; cover and chill at least 30 minutes but no longer than 1 hour. Rinse breasts well under cool 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 until browned and crisp, about 5 minutes. Discard all but 1 tablespoon bacon drippings. Add onions and garlic to bacon; stir often until onions begin to brown, 8 to 10 minutes. Add broth and wine; bring to a boil over high heat, scraping up browned bits from pan bottom. Pour onion-broth mixture into slow-cooker with beans. Add tomato, chopped thyme, pepper, and bay leaf; mix. Place duck pieces on the beans.
  4. Cover and cook until beans and duck are very tender to bite, 5 to 6 hours on low, 4 to 5 hours on high. If there is more liquid than desired, uncover slow-cooker, turn heat to high, and simmer to concentrate the mixture, up to 30 minutes.
  5. Stir sausage slices into cassoulet and cook until hot, 5 to 10 minutes. Ladle cassoulet into bowls, sprinkle equally with duck cracklings, and garnish with thyme sprigs.
  6. Nutritional analysis per serving without duck cracklings.
  7. Duck cracklings. Chop reserved duck skin (see preceding) into 1/4-inch pieces. In a 10- to 12-inch frying pan over medium-high heat, frequently stir skin until crisp and golden, 5 to 8 minutes. With a slotted spoon, transfer to towels to drain. Sprinkle with salt. When cool, wrap airtight; chill up to 1 day. Makes 1/3 to 1/2 cup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 15926.11 Kcal (66679 kJ)
Calories from fat 9294.13 Kcal
% Daily Value*
Total Fat 1032.68g 1589%
Cholesterol 4231.91mg 1411%
Sodium 71487.1mg 2979%
Potassium 7798.33mg 166%
Total Carbs 732.1g 244%
Sugars 125.44g 502%
Dietary Fiber 178.36g 713%
Protein 878.22g 1756%
Vitamin C 92.2mg 154%
Iron 174.5mg 969%
Calcium 5506.8mg 551%
Amount Per 100 g
Calories 1032.17 Kcal (4321 kJ)
Calories from fat 602.35 Kcal
% Daily Value*
Total Fat 66.93g 1589%
Cholesterol 274.27mg 1411%
Sodium 4633.07mg 2979%
Potassium 505.41mg 166%
Total Carbs 47.45g 244%
Sugars 8.13g 502%
Dietary Fiber 11.56g 713%
Protein 56.92g 1756%
Vitamin C 6mg 154%
Iron 11.3mg 969%
Calcium 356.9mg 551%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 403.8
    Points
  • 411
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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