Duck breast with chorizo cassoulet
Duck breast with chorizo cassoulet

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, duck breast with chorizo cassoulet. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tender duck, fiery chorizo and earthy chestnuts make up this winning winter dinner party recipe. It also doubles as a great roast dinner idea when you've. Heat a large skillet over medium-high heat.

Duck breast with chorizo cassoulet is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Duck breast with chorizo cassoulet is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Prepare 2 duck breasts
  2. Prepare 60 g chorizo sausage diced
  3. Take 100 ml passata
  4. Get 240 ml chicken stock
  5. Make ready Sprig thyme finaly chopped
  6. Make ready Handful flat leaf parsley roughly chopped
  7. Get 5 shallots sliced
  8. Get 2 garlic cloves minced
  9. Take 1 medium carrot fine diced
  10. Take 80 ml white wine (savignon blanc)
  11. Take 240 g cannelini beans
  12. Take 1 clove crushed
  13. Get About 200 ml water
  14. Get Salt
  15. Prepare Black pepper

It's an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you're not a pro. The Best French Duck Recipes on Yummly Classic French Duck A L'orange, Authentic French Cassoulet, French Honey-lacquered Duck Breast.

Instructions 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

To serve, place the confit duck cassoulet in the centre of a plate and top with the sliced duck breast and the honey-glazed duck leg. Put the duck breasts skin side down, in a cold ovenproof frying pan. Add the chorizo, garlic and chilli. Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky. Nestle the duck legs, garlic sausage and bacon into the beans.

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