How to Cook Delicious Duck breast with chorizo cassoulet

Duck breast with chorizo cassoulet. Heat a large skillet over medium-high heat. Salt the duck breasts on both sides. Tender duck, fiery chorizo and earthy chestnuts make up this winning winter dinner party recipe.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food Hello Everyone, This is a plea for help. Im preparing a cassoulet, and instead of the usual Roast Pork, Im going to use Duck breasts. 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. You can cook Duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you achieve that.

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

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. 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

Duck breast with chorizo cassoulet step by step

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.

Classic French Duck A L'orange, Authentic French Cassoulet, French Honey-lacquered Duck Breast. Put the duck breasts skin side down, in a cold ovenproof frying pan. Add the chorizo, garlic and chilli. Ladle cassoulet into bowls, sprinkle equally with duck cracklings, and garnish with thyme sprigs. The Kitchen with Great British Chefs.