I enjoy a good cassoulet, but who has days to cook it? Here is a fast and easy version that will having you swoon. If you don’t enjoy duck use cooked turkey thigh meat, you can also substitute chicken thighs.
2 Pounds Duck boneless breast meat cut into 1″ cubes. Browned quickly(Substitute 2 pounds boneless, skinless turkey or chicken thighs, or Pork Tenderloin cut into 1-inch cubes)
3/4 cup dry white wine
1 28-ounce can plum tomatoes in juice
1 1/2 cups canned reduced-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Salt & pepper to taste.
6 sliced cooked bacon
1 pound sweet Italian sausage, browned (turkey or chicken sausage are great substitutes.)
1 medium onion coarsely chopped
1 large cored & coarsely chopped red bell pepper
1/2 cup frozen diced carrots
2 garlic cloves.
1 19-ounce cans cannelloni beans, drained and rinsed
¼ cup chopped fresh parsley.
Fresh Baguette cut into 2 inch slices that have been rubbed with garlic buttered and grilled.
Cook bacon, brown duck breast on both sides in bacon fat.
Brown sausage of choice after duck breasts, also in bacon fat.
Cut poultry of choice into 1″ cubes,
Cut cooked bacon into 1″ pieces.
Put all EXCEPT the beans the ingredients into a 5 qt crock pot and cook on LOW for 8 hours.
The last hour add the cannelloni beans.
For Serving: Place 1 slice of grilled bread into the bottom of each bowl. Ladle Cassoulet over the bread and serve!