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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.
To begin with this particular recipe, we have to prepare a few components. You can cook duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you can achieve it.
Ingredients needed to serve Duck breast with chorizo cassoulet:
- 2 duck breasts
- 60 g chorizo sausage diced
- 100 ml passata
- 240 ml chicken stock
- Sprig thyme finaly chopped
- Handful flat leaf parsley roughly chopped
- 5 shallots sliced
- 2 garlic cloves minced
- 1 medium carrot fine diced
- 80 ml white wine (savignon blanc)
- 240 g cannelini beans
- 1 clove crushed
- About 200 ml water
- Salt
- 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 serve Duck breast with chorizo cassoulet:
- 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. 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.
- 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.
- 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
- 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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