Duck breast with chorizo cassoulet
Duck breast with chorizo cassoulet

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, duck breast with chorizo cassoulet. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Duck breast with chorizo cassoulet is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Duck breast with chorizo cassoulet is something which I have loved my entire life.

Score the skin of the duck breast. Season the breast with salt and pepper from both sides. Prepare all the ingredients for cassoulet Heat up the bbq.

To begin with this recipe, we have to prepare a few ingredients. You can have duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Duck breast with chorizo cassoulet:
  1. Take 2 duck breasts
  2. Get 60 g chorizo sausage diced
  3. Get 100 ml passata
  4. Get 240 ml chicken stock
  5. Prepare Sprig thyme finaly chopped
  6. Make ready Handful flat leaf parsley roughly chopped
  7. Take 5 shallots sliced
  8. Take 2 garlic cloves minced
  9. Get 1 medium carrot fine diced
  10. Prepare 80 ml white wine (savignon blanc)
  11. Make ready 240 g cannelini beans
  12. Prepare 1 clove crushed
  13. Get About 200 ml water
  14. Prepare Salt
  15. Prepare Black pepper

Beans: traditional cassoulets use dried large Tarbais or Corona beans that are soaked overnight. Cassoulet au Canard This duck-lover's version of the classic southern French casserole includes the bird in the form of rich sausages, bone-in legs and thighs, breast meat, and the traditional. To serve, place the confit duck cassoulet in the centre. Thoroughly dry the duck breast with a paper towel (external moisture will prevent duck from browning properly).

Steps to make Duck breast with chorizo cassoulet:
  1. Score the skin of the duck breast. Season the breast with salt and pepper from both sides.
  2. Prepare all the ingredients for cassoulet
  3. Heat up the bbq. In the preheated large skillet add in diced chorizo, onions, garlic, clove, carrot and thyme. Chorizo will release the fat. Use it to sear all of the ingredients for few minutes.
  4. Add in white wine, chicken stock and bay leaves. Simmer for about 15 minutes or until carrots are tender adding water occasionaly. When carrots are soft remove bay leaves and add in passata and beans. Let it simmer slowly and when its ready finish with roughly chooped flat leaf parsley and set aside. Check seasoning and consistency.
  5. To cook the duck breast place it on pre heated Bbq skin down (medium heat). Cook it for about 7 - 9 minutes and then turn and cook for further 2 minutes. Let it rest for 5 minutes in warm place. Slice it up
  6. Plate it up

Make sure the pan is very hot before searing duck. When the duck is seared, remove from the pan and set aside. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Transfer the beans to a large, deep baking dish.

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