Cassoulet is one of the ultimate French comfort foods and has always been one of my favorite meals. However to prepare it the traditional French way, the recipe can take several days and many hours of preparation and cooking. We found a recipe on NY Times Cooking from Mark Bittman called “Slow Cooker Cassoulet” which got us thinking why we could not adopt our cassoulet recipe to a less labor intensive and time consuming method.
Although I am sure Cordon Bleu would not approve of this recipe, I can tell you that it was one of the most flavorful and tasty meals we have prepared. The total involved cooking time was only around 1 ¼ hours although it did cook in the slow cooker for five hours.
We paired this dinner with a new (to us) wine appellation from Crozes-Hermitage, which provided an excellent pairing to the cassoulet, even though Crozes-Hermitage is not really that close to Gascony, where cassoulet was first made.
This is a strong recommendation on our yum scale so you should give it a try, especially with how easy it is to make. You can find our recipe at searching4zen.com.
Arranging all of the vegetables before commencing with the slicing and dicing
Carrots, onions and garlic all diced and in the slow cooker ready to cook
Sautéing the duck confit until it is golden brown
Browning the sausages in the duck fat until golden brown
The cassoulet in a deep casserole pan, all that is needed is the bread crumbs and the parsley.
All of the meats ready to be put into the slow cooker
The wine which we paired with the slow cooker caussolet. Excellent melding of favors between the wine and the food.
Slow Cooker Caussoulet plated and ready to serve