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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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Ingredients Duck breast with chorizo cassoulet:

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

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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