Thomas Keller's Slow Cooker Cassoulet Recipe

duck confit

🥗Healthier: chicken thighs

💰Cheaper: canned duck

Chicken thighs are leaner and more affordable.

pork sausage

🥗Healthier: turkey sausage

💰Cheaper: beef sausage

Turkey sausage is lower in fat.

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper.

pork shoulder

🥗Healthier: lean beef

💰Cheaper: pork loin

Lean beef offers a healthier fat profile.

Brown breadcrumbs in the slow cooker insert.

Cook bacon in the slow cooker insert and reserve the fat.

Brown pork in the reserved bacon fat in batches for 6 to 8 minutes until nicely browned.

Add chopped onions to the pot and cook until golden brown.

Add white wine and simmer until reduced by half.

Stir in tomato paste and crushed tomatoes with their juices.

Add a whole head of garlic and chicken broth, stir, and bring to a quick simmer.

Turn off the heat and return the browned pork to the pot, including any juices.

Add chorizo sausage and cooked white beans, stirring to combine and submerge the beans.

Transfer the mixture to the slow cooker base and cook for about 7 hours, stirring periodically.

Skim any fat that rises to the surface after cooking.

Add cooked breadcrumbs and parsley to the mixture and stir to combine.

Season with salt and freshly ground pepper to taste.

Layer pieces of baguette on top of the cassoulet.

Broil for 5 to 10 minutes until the top is crispy and golden.

Sprinkle remaining parsley on top and garnish with cooked bacon and high-quality sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary