Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, duck breast with chorizo cassoulet. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Duck breast with chorizo cassoulet is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Duck breast with chorizo cassoulet is something which I have loved my whole life. They’re fine and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few components. 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:
- Take duck breasts
- Make ready chorizo sausage diced
- Make ready passata
- Prepare chicken stock
- Get thyme finaly chopped
- Get flat leaf parsley roughly chopped
- Make ready shallots sliced
- Get garlic cloves minced
- Take medium carrot fine diced
- Take white wine (savignon blanc)
- Get cannelini beans
- Get crushed
- Get About 200 ml water
- Take Salt
- Take 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.
Instructions to make 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
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.
So that’s going to wrap this up for this exceptional food duck breast with chorizo cassoulet recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
