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Heat a large skillet over medium-high heat. Salt the duck breasts on both sides. Serve this delicious cassoulet with grilled duck breasts for your next family dinner.

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Composition - Duck breast with chorizo cassoulet:

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

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. When ready add the; cooked onion, can of tomatoes, chopped chorizo, bay leaf, thyme, wine and stock to the duck. Imagen de The Bowery Bar & Restaurant, Glasgow: Duck Breast, sweet potato mash, lentil cassoulet, chorizo, chilli oil.

Duck breast with chorizo cassoulet steps:

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

Place breasts on a bowl and add salt and sugar. 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. Add in the diced chorizo and stir to extract the juices. To serve up, place the bean cassoulet in the centre of the plate.

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