Countdown Cassoulet

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As we near the feast time of Christmas Eve (probably Dungeness crab and/or oysters) and Christmas Day (rib roast), Cranky and I are cleaning out the larder and trying not to end up with too many leftovers.
OK, then. Well, we had some leftover bits of succulent pork chop. Leftover turkey in the freezer. A scrumptious duck sausage. And, as always, some duck fat in the freezer. Cranky proposed a quickie "cassoulet," one that could be assembled easily and cooked in a CrockPot instead of the oven.
Dang, it worked. It tasted exactly like the real, long-roasted thing. Some dry flageolet beans, soaked and simmered with a bouquet garni. The meats (in order of what needs cooking longest; the only raw meat was the sausage, so it went in first, after a brief saute with chopped onion and garlic and a dab of bacon grease — ooh, forgot to tell you about that part). We wanted a soupçon of tomato in there, so Cranky chipped off an ice shelf from the frozen tomato sauce I made a few months ago.
Then: A few hours in the slow-cooker, a deft addition of bread crumbs stirred in just toward the end, and a final sprinkling with more crumbs.
Very good. Recommended.