Simple Way to Make Perfect Duck breast with chorizo cassoulet

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, duck breast with chorizo cassoulet. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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

Tender duck, fiery chorizo and earthy chestnuts make up this winning winter dinner party recipe. It also doubles as a great roast dinner idea when you've. Duck Breast with Fresh Cherry Sauce and Grilled Apricots. Cassoulet with Duck Confit. this link is to an external site that may or may not meet accessibility guidelines.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Get 2 duck breasts
2. Take 60 g chorizo sausage diced
3. Get 100 ml passata
4. Take 240 ml chicken stock
5. Get Sprig thyme finaly chopped
6. Make ready Handful flat leaf parsley roughly chopped
7. Prepare 5 shallots sliced
8. Prepare 2 garlic cloves minced
9. Take 1 medium carrot fine diced
10. Get 80 ml white wine (savignon blanc)
11. Prepare 240 g cannelini beans
12. Prepare 1 clove crushed
13. Prepare About 200 ml water
14. Prepare Salt
15. Make ready Black pepper

Salt the duck breasts on both sides. Pasta With Chickpeas, Chorizo and Bread Crumbs. To serve, place the confit duck cassoulet in the centre of a plate and top with the sliced duck breast and the honey-glazed duck leg. A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob.

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

To serve, place the confit duck cassoulet in the centre of a plate and top with the sliced duck breast and the honey-glazed duck leg. A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage. Imagen de The Bowery Bar & Restaurant, Glasgow: Duck Breast, sweet potato mash, lentil cassoulet, chorizo, chilli oil. Next time I may try using goose breast and vension sausage (as my husband is a hunter so we have these lying around) and use tomato paste rather than a whole tomato.

So that is going to wrap this up for this exceptional food duck breast with chorizo cassoulet recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!