A French classic made in the slow cooker is this Duck Legs Cassoulet, using ingredients like duck legs, white wine, and butter beans, and takes around 6 to 7 hours on a low setting.

To make this Duck Legs Cassoulet in the slow cooker, sear 4 duck legs and 130g of diced pancetta before adding them to the cooker with 600ml of chicken stock, 300ml of white wine, and a 400g tin of butter beans.

Stick around, and I’ll show you how to bring a taste of France to your kitchen without any fuss!

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What Is Duck Legs Cassoulet?

Duck Legs Cassoulet is a hearty French stew consisting of slow-cooked duck legs, pork, and white beans. It originates from the South of France and is known for its rich, deep flavors developed through slow cooking, making it a comforting and satisfying dish.

Can I Make This Recipe Ahead of Time?

Yes, you can certainly make this recipe ahead of time. Cassoulet benefits from resting, allowing its flavors to deepen and meld together. Prepare it, store it in the refrigerator, and gently reheat it before serving. This makes it an excellent choice for meals planned in advance.

Slow Cooker Duck Legs Ingredients

• 4 duck legs
• 130g of diced pancetta
• 600ml of chicken stock
• 300ml of white wine
• 1 celery stick, finely chopped
• 2 unpeeled carrots, chopped
• 400g tin of butter beans, drained
• 5 garlic cloves, thinly sliced
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 bay leaves
• 1 large onion, thinly sliced
• 400g tin of chopped tomatoes
• A generous handful of prepared stuffing or breadcrumbs (totally optional, but oh-so-worth-it)
• Salt and pepper, to your liking

How To Make Slow Cooker Duck Legs

1. Browning (Optional): Start by heating up a non-stick frying pan over high heat. Sear the duck legs for 1–2 minutes until they’re beautifully golden all around, then do the same with the pancetta. Once browned, place both the duck and pancetta into your slow cooker.
2. Layering the Flavors: Into the slow cooker, add the chicken stock, white wine, chopped celery, carrots, drained butter beans, sliced garlic, rosemary, thyme, bay leaves, and the sliced onion. Don’t forget the chopped tomatoes!
3. Stir and Season: Give all the ingredients in the slow cooker a good stir to make sure they’re well combined. Season the mix with salt and pepper according to your taste.
4. Set It and Forget It: Cover the slow cooker and set it to cook on low for 6–7 hours. If you decide to skip the browning step, add an extra hour of cooking time to ensure everything comes together in harmony.
5. Crispy Topping Magic (Optional): If your slow cooker pot is safe for the oven and you crave a crunchy topping, sprinkle the cassoulet with your choice of stuffing or breadcrumbs. Place it under a preheated grill until the topping is golden and crisp, adding an irresistible texture to your dish.

Recipe Tips

• Browning the Meat: I cannot stress this enough—browning the duck and pancetta first makes all the difference. It’s like unlocking a treasure chest of flavors. The first time I skipped this step, the dish was good, but not “wow.” So, trust me on this; it adds a depth of flavor that’s just unbeatable.
• Deglazing the Pan: After browning, I deglaze the pan with a bit of the white wine. It sounds fancy, but it’s just pouring wine into the hot pan to get all those tasty bits off the bottom. The difference it made was like night and day—so much more flavor!
• Herb Bundle: I tie my herbs together with kitchen string. It sounds a bit extra, but it makes removing them so easy, and you don’t end up with random herb leaves in your dish. Learned this the hard way when I found a bay leaf in my mouth!
• Bean Variety: I’ve experimented with different beans, and honestly, it’s a game-changer. Each bean brings its own texture and flavor. Cannellini beans became my go-to for a creamier texture.
• Slow Cooker Liner: If you hate cleanup as much as I do, use a liner in your slow cooker. The first time I made cassoulet without one, I scrubbed the pot for what felt like hours.

Recipe Variations

• Spicy Kick: I love a bit of heat, so adding smoked paprika to the recipe was a revelation. It gives this subtle warmth that just elevates everything.
• Crunchy Topping: Mixing panko breadcrumbs with a bit of Parmesan and sprinkle it on top before the final grill—chef’s kiss! It adds this irresistible crunch and cheesy flavor that I just can’t get enough of.
• Wine Alternatives: I ran out of white wine once and used a mix of broth and apple cider vinegar instead. Surprisingly, it worked beautifully, adding a nice tangy touch to the dish.
• Low-Fat Option: Trying to keep things on the lighter side, I used skinless duck breasts and lean turkey bacon. It was still incredibly tasty but didn’t leave me feeling too heavy afterward.

What to Serve With Duck Legs Cassoulet

Serve Duck Legs Cassoulet with roasted duck fat potatoes for a rich side, or opt for sautéed spinach for a lighter, nutritious complement.

Braised red cabbage adds a tangy contrast, while mashed potatoes soak up the sauce beautifully. An arugula salad offers a fresh, peppery balance to the rich cassoulet.

How to Store Duck Legs Cassoulet

In The Fridge:

Cool the cassoulet completely before transferring it into an airtight container. Store in the refrigerator for up to 3-4 days.

Ensure the container is sealed well to maintain freshness and prevent the absorption of other flavors from the fridge.

In The Freezer:

Duck Legs Cassoulet can be frozen in a tightly sealed container for up to 2-3 months. Ensure it’s cooled before freezing to prevent ice crystal formation. Label the container with the date to keep track of storage time.

How to Reheat Duck Legs Cassoulet

Reheat your Duck Legs Cassoulet slowly on the stove over medium-low heat until thoroughly warmed. Stir occasionally to ensure even heating.

If it seems dry, add a little water or stock to moisten it. Alternatively, microwave it in a covered dish, stirring halfway through for even heating.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Slow Cooker Chicken Curry
• Slow Cooker Spiced Parsnip Soup
• Slow Cooker Peri Peri Chicken With Corn