Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, duck breast with chorizo cassoulet. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Duck breast with chorizo cassoulet is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Duck breast with chorizo cassoulet is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Duck breast with chorizo cassoulet:
- Prepare 2 duck breasts
- Take 60 g chorizo sausage diced
- Prepare 100 ml passata
- Take 240 ml chicken stock
- Take Sprig thyme finaly chopped
- Take Handful flat leaf parsley roughly chopped
- Make ready 5 shallots sliced
- Prepare 2 garlic cloves minced
- Prepare 1 medium carrot fine diced
- Make ready 80 ml white wine (savignon blanc)
- Get 240 g cannelini beans
- Prepare 1 clove crushed
- Prepare About 200 ml water
- Take Salt
- Get 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 special food duck breast with chorizo cassoulet recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
