The French Slow Cooker by Michele Scicolone

Author:Michele Scicolone
Language: eng
Format: epub
Tags: Cookbook
Publisher: Houghton Mifflin Harcourt
Published: 2012-01-24T16:00:00+00:00

Cassoulet (Pork, Lamb, and Beans)

Garlicky pork sausage, lamb, beans, and duck confit simmered together in an aromatic broth are the makings of the soul-warming stew known as cassoulet. A full-fledged cassoulet is magnificent, but the traditional version takes several days of cooking to complete.

Today I make it this easy way. If I don’t have my own homemade duck confit, I use store-bought, which is readily available, or even fresh chicken thighs.

Serves 8 to 10

1 pound dried navy beans, pea beans, or other small white beans, rinsed and picked over

2 medium carrots, peeled and thickly sliced

6 garlic cloves, finely chopped

1 bay leaf

4 ounces bacon or pancetta, cut into ½-inch strips

1 large onion, finely chopped

2 tablespoons tomato paste

4 cups Classic French Beef Broth or store-bought beef broth

2 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces

1 pound kielbasa or other garlic sausage, cut into serving pieces

2 legs Duck Confit or 4 bone-in chicken thighs

1 teaspoon salt

Freshly ground pepper

About 1 cup panko (Japanese bread crumbs) or plain dry bread crumbs

3 cups Croutons

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