How to Cook Tasty Duck breast with chorizo cassoulet

Duck breast with chorizo cassoulet. 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.

Brown the duck and the lamb in a heavy-bottomed pan (use a flat-bottomed cast iron saucepan with a lid if you have one, so that you can brown the meat and make the cassoulet in the same dish). Brown the slices of chorizo with the onion, garlic, carrot and celery in the same pan. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. You can have Duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Duck breast with chorizo cassoulet

1. Prepare 2 of duck breasts.
2. It's 60 g of chorizo sausage diced.
3. Prepare 100 ml of passata.
4. It's 240 ml of chicken stock.
5. It's Sprig of thyme finaly chopped.
6. It's Handful of flat leaf parsley roughly chopped.
7. It's 5 of shallots sliced.
8. You need 2 of garlic cloves minced.
9. Prepare 1 of medium carrot fine diced.
10. Prepare 80 ml of white wine (savignon blanc).
11. It's 240 g of cannelini beans.
12. You need 1 clove of crushed.
13. It's of About 200 ml water.
14. It's of Salt.
15. You need of Black pepper.

Add enough water to cover the other ingredients. Add the duck breasts back into the pan. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans.

Duck breast with chorizo cassoulet instructions

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.

View All Duck Duck Breast Moulard Duck Muscovy Duck Pekin Duck Rohan Duckling Cassoulet Duck Charcuterie Chicken View All Chicken. When ready add the; cooked onion, can of tomatoes, chopped chorizo, bay leaf, thyme, wine and stock to the duck. 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. To serve, place the confit duck cassoulet in the centre.