Cassoulet

(Serves 6-8)

Ingredients

5 mL (1 tsp)	McCormick Gourmet Collection™ Basil, dried
5 mL (1 tsp)	McCormick Gourmet Collection™ Oregano, dried
5 mL (1 tsp)	McCormick Gourmet Collection™ Thyme, dried
2.5 mL (½ tsp)	McCormick Gourmet Collection™ Paprika
10 mL (2 tsp)	McCormick Gourmet Collection™ Black Pepper
15 mL (1 tbsp)	Kosher salt
30 ml (2 tbsp)	Louianna Estates Olive Oil
250 g (8 oz)	Double smoked bacon, rind removed and reserved
1L (4 cups)	White beans, soaked over night (about 2 cups dried)
400 g (14 oz)	Pork belly, skin removed, cut into large chunks
1 pc	Duck leg
1 pc	Lamb shank
2 pc	Onions, diced medium
4 cloves	Garlic, minced
210 g (7 oz)	Carrots, medium diced
300 g (10 oz)	Tomatoes, chopped
500 mL (2 cups)	White wine
700 mL (22 oz)	Chicken stock
2 pc	McCormick Gourmet Collection™ Bay Leaf
3 pc	Thyme stems
10 pc	Parsley stems, no leaves
2 pc	Cloves
5 mL (1 tsp)	McCormick Gourmet Collection™ Whole Peppercorns

Method

In a small bowl or container combine dried basil, dried oregano, dried thyme, paprika, black pepper and salt. Set aside until ready to use.
Preheat an electric skillet to 175ºC (350ºF). Add olive oil and rind of double smoked bacon, fat side down and render until golden brown and crisp. Place into the slow cooker. Cut double smoked bacon into small lardons. Add bacon and diced pork belly to hot skillet and cook until lightly brown on all sides. Add to slow cooker and top with white beans.
Using dry herb seasoning salt, generously season the duck leg and lamb shank. Place into the hot skillet, adding more olive oil if necessary and sear to a golden brown colour on all sides.
Using remaining oil and flavours in the skillet add diced onions, garlic and diced carrots. Sauté until onions become translucent. Add tomatoes, cook until lightly softened and deglaze with white wine. Reduce liquid by more than half and add chicken stock. Bring to a simmer and transfer to the slow cooker.
In the meantime, tie a cheesecloth bundle containing bay leaves, thyme and parsley stems, cloves and peppercorns.
Add herb bundle to cassoulet, replace lid, set slow cooker to stews or on high and cook for 5 hours. After 4 hours, slightly open the lid to allow the steam to evaporate and liquid to reduce. Continue cooking for another hour.

To serve

Gently remove the duck leg and lamb shank and remove meat off the bones. Set aside.
Discard bacon rind. Ladle bacon and beans into a casserole dish, and top casserole with duck and lamb meat. Serve hot.

Duck confit or sausage may be added to cassoulet. Cooked, cured, or dried Toulouse sausage may be used.

Instead of cheesecloth, the herbs can also be wrapped in the green outer skin of a leek and tied together.