Name: Slow-Cooker Lamb and Duck Cassoulet
Total time: 8–10 hours on low plus time for pre-soaking the beans
Yield: Serves 12
Ingredients: 1 pound dried large white beans, such as cannellini or baby limas; 1 duck (about 4 pounds); 1 pound boneless leg of lamb, cut into 2-inch cubes; 2 teaspoons kosher salt; 1/2 teaspoon coarsely ground black pepper; 8 ounces garlic sausage, cut into 2-inch lengths; 8 ounces smoked sausage, such as andouille, cut into 2-inch lengths; 1 large onion, diced; 2 large celery ribs, cut into 1/4-inch-thick slices; 4 cloves garlic, minced; 1/4 teaspoon ground nutmeg; 1 teaspoon dried Italian seasoning; Pinch of ground cloves; 1/2 cup dry white wine; 4 cups beef or chicken broth, or a mixture; 1 can (about 15 ounces) diced tomatoes, drained; 2/3 cup dried breadcrumbs; 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley; 5–6 quart slow cooker

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Last year I made this traditional French country casserole for a Super Bowl party. As a result, my sons will always think of it not as the legendary Languedoc amalgam of beans and meats that has inspired endless recipes, but as the classic Super Bowl gut-buster. They’re right. Cassoulet is peasant food, built to assuage hunger so completely that no amount of labor or hardship could dent the cloud of contentment it generates. And though foodies may argue about authenticity and the precise balance of meat to beans, and whether breadcrumbs belong on top, the truth is, a cassoulet is made from whatever you have on hand. Mine has white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can’t lose. Go Eagles!

Recipe notes

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