Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, duck breast with chorizo cassoulet. One of my favorites. For mine, 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 in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. 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. Make Cassoulet Vert with me and my friends at Birdhorse Wines as we pair their Carignan with the dish. Get the recipe on my website.
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:
- Make ready 2 duck breasts
- Take 60 g chorizo sausage diced
- Make ready 100 ml passata
- Take 240 ml chicken stock
- Take Sprig thyme finaly chopped
- Prepare Handful flat leaf parsley roughly chopped
- Get 5 shallots sliced
- Prepare 2 garlic cloves minced
- Get 1 medium carrot fine diced
- Prepare 80 ml white wine (savignon blanc)
- Prepare 240 g cannelini beans
- Get 1 clove crushed
- Get About 200 ml water
- Take Salt
- Get Black pepper
Pasta With Chickpeas, Chorizo and Bread Crumbs. Imagen de The Bowery Bar & Restaurant, Glasgow: Duck Breast, sweet potato mash, lentil cassoulet, chorizo, chilli oil. 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. Exquisite duck recipes from the UK's finest chefs including braised duck breast, duck spring rolls, duck ragu, duck carpaccio, duck cassoulet and many more.
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
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. Exquisite duck recipes from the UK's finest chefs including braised duck breast, duck spring rolls, duck ragu, duck carpaccio, duck cassoulet and many more. 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. The Best French Duck Recipes on Yummly
So that’s going to wrap this up for this exceptional food duck breast with chorizo cassoulet recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
