Duck breast with chorizo cassoulet
Duck breast with chorizo cassoulet

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, duck breast with chorizo cassoulet. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Duck breast with chorizo cassoulet is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Duck breast with chorizo cassoulet is something which I’ve loved my whole life.

Coat each breast with oil and season with salt and freshly-ground pepper. On a hot grill, place the breasts skin side down. Depending on the size of the duck breasts, for medium-rare, grill for two to three minutes on both sides.

To get started with this recipe, we must first prepare a few ingredients. You can have duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you can achieve it.

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

The Spanish chorizo brings a lovely smokiness to this dish. I buy a lot of magazines, and this recipe was on the cover of. Season the duck with sea salt and black pepper. Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over.

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

Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cassoulet au Canard This duck-lover's version of the classic southern French casserole includes the bird in the form of rich sausages, bone-in legs and thighs, breast meat, and the traditional confit. 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. Add the duck breasts back into the pan.

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