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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.

Duck breast with chorizo cassoulet cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could be displayed at many public situations actually. I am certain you will see lots of people who just like the Duck breast with chorizo cassoulet dishes that you simply make.

Alright, don’t linger, let’s task this duck breast with chorizo cassoulet formula with 15 elements which are definitely easy to have, and we have to process them at the very least through 6 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients Duck breast with chorizo cassoulet:

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

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. Duck Breast, sweet potato mash, lentil cassoulet, chorizo, chilli oil. The Best French Duck Recipes on Yummly Classic French Duck A L'orange, Authentic French Cassoulet, French Honey-lacquered Duck Breast.

Duck breast with chorizo cassoulet how to cook:

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

Ladle cassoulet into bowls, sprinkle equally with duck cracklings, and garnish with thyme sprigs. Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs. Pasta With Chickpeas, Chorizo and Bread Crumbs. Put the duck breasts skin side down, in a cold ovenproof frying pan. Add the chorizo, garlic and chilli.

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