Duck breast with chorizo cassoulet
Duck breast with chorizo cassoulet

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, duck breast with chorizo cassoulet. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Duck breast with chorizo cassoulet This is a French classic that has been cooked on the Bbq with a little twist. I used good quality chorizo sausage to make this speedy cassoulet. To cook it you will need cast iron. Rub the mixture into the duck breast fillets, place in a freezer bag and leave to marinate.

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

To get started with this particular 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 can achieve that.

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

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. Nestle the duck legs, garlic sausage and bacon into the beans.

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

Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Add the duck breasts back into the pan. A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage.

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