Confit of Duck Breast and Sausage Cassoulet

Ingredients

• 1 lb great northern bean, cooked (see intro)
• 4-5 boned duck breasts (2 - 2 1/2 lbs total)
• 2 tablespoons salt
• 2 tablespoons sugar
• 1/4 lb thick sliced bacon, chopped
• 2 onions, chopped
• 5 garlic cloves, minced
• 3 cups low sodium chicken broth
• 3/4 cup dry red wine (Beaujolais Nouveau or Zinfandel)
• 1 tomato, chopped
• 1 tablespoon fresh thyme
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/2 lb sausage, sliced 1/2 in thick

Directions

1. 1

   Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).

2. 2

   Remove skin from duck breasts. Place breasts on a bowl and add salt and sugar. Let sit 30 minutes, refrigerated. Rinse breasts well under running water and cut meat into 1 in chunks.

3. 3

   In a large skillet, brown bacon until crisp. Discard all but 1 tbs fat from skillet. Add onions and garlic to bacon and stir until onion begins to brown. Add broth and wine, bring to a boil, scraping browned bits from bottom of skillet.

4. 4

   Pour broth mixture into slow cooker with the beans. Add the rest of the ingredients and place duck pieces on top.Cover pot and cook for 5-6 hours.

5. 5

   Uncover and add the sausage slices. Let cook for 10-15 minutes.

6. 6

   Serve hot.