Confit Of Duck Breast And Sausage Cassoulet Recipes

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CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

Steps:

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

WHOLE-DUCK CASSOULET



Whole-Duck Cassoulet image

There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you can make the stock or pick up the recipe the next day. But you'll need the fat from the stock in order to make the confit. And you'll use the fat from the confit to brown the meat. But this recipe isn't that demanding; it just takes time. You can do it.

Provided by Mark Bittman

Categories     dinner, project, main course

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 19

4 cups dried white beans
1/2 pound not-too-smoky slab bacon
Small bunch fresh parsley, leaves chopped, stems saved
10 sprigs fresh thyme
2 bay leaves
1 teaspoon whole cloves
Salt and black pepper
1 pound boneless lamb shoulder, cut into 1-inch cubes
Reserved fat, as needed
2 medium onions, sliced
Duck confit
8 garlic cloves, peeled
2 cups duck stock, plus more as needed
4 cups chopped tomatoes
1 tablespoon chopped garlic
1/4 teaspoon cayenne
1/2 pound garlicky sausage, preferably in one piece
1 cup bread crumbs
2 boneless duck breasts.

Steps:

  • Bring 5 quarts of water to a boil in a large saucepan and add the beans. Remove from heat and let soak for 1 hour.
  • Cut the bacon slab into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer. Cook for about 30 minutes.
  • Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle. (I never use cheesecloth myself but turn to my old tea ball, which is around for only this purpose.) Add it, along with the bacon, to the beans; bring to a boil, then lower the heat to a gentle simmer. Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes. (Add water if necessary; ideally the beans will be moist but not swimming when they're done.) Taste and adjust the seasoning if necessary.
  • Sprinkle the lamb with salt and pepper. Put 3 tablespoons reserved duck fat in a large pot over medium-high heat. When it's hot, add the lamb and brown the pieces well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat.
  • Remove the duck confit from the refrigerator and scrape off the fat; debone and shred the meat. Add the meat and garlic cloves to the pot with the lamb, along with 2 cups duck stock, tomatoes, chopped garlic and cayenne. Bring to a boil, then reduce the heat to a gentle simmer; cover. Cook, stirring occasionally, until the lamb is very tender, 1 to 1.5 hours. Taste and adjust the seasoning if necessary.
  • When you're ready to assemble the cassoulet, discard the bouquet garni. Cut the fat from the meat and cut the meat into small pieces.
  • Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; don't wash out the pan.
  • Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Layer half of the sausage and bacon on top, then another layer of beans, then half the duck-and-lamb mixture; repeat the layers until you have used all the beans and meat.
  • Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes.
  • While the cassoulet is in the oven, put the skillet used for cooking the sausage over medium-high heat. When it's hot, cook the duck breasts, skin-side down, until they release easily from the pan, 3 to 5 minutes. Turn and cook to rare, just another minute or 2. Remove the duck from the pan with a slotted spoon and pour the drippings from the pan over the cassoulet; reduce oven heat to 350.
  • Bake the cassoulet until it's hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little duck stock if it starts to look too dry. Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs. Cook until the breasts are medium rare, another 5 minutes or so, then serve.

CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET



Confit of Duck Breast and Sausage Cassoulet image

This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5.

Provided by Mami J

Categories     One Dish Meal

Time 5h40m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb great northern bean, cooked (see intro)
4 -5 boned duck breasts (2 - 2 1/2 lbs total)
2 tablespoons salt
2 tablespoons sugar
1/4 lb thick sliced bacon, chopped
2 onions, chopped
5 garlic cloves, minced
3 cups low sodium chicken broth
3/4 cup dry red wine (Beaujolais Nouveau or Zinfandel)
1 tomatoes, chopped
1 tablespoon fresh thyme
1/2 teaspoon black pepper
1 bay leaf
1/2 lb sausage, sliced 1/2 in thick

Steps:

  • Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).
  • Remove skin from duck breasts. Place breasts on a bowl and add salt and sugar. Let sit 30 minutes, refrigerated. Rinse breasts well under running water and cut meat into 1 in chunks.
  • In a large skillet, brown bacon until crisp. Discard all but 1 tbs fat from skillet. Add onions and garlic to bacon and stir until onion begins to brown. Add broth and wine, bring to a boil, scraping browned bits from bottom of skillet.
  • Pour broth mixture into slow cooker with the beans. Add the rest of the ingredients and place duck pieces on top.Cover pot and cook for 5-6 hours.
  • Uncover and add the sausage slices. Let cook for 10-15 minutes.
  • Serve hot.

Nutrition Facts : Calories 608, Fat 35.3, SaturatedFat 10.9, Cholesterol 213.7, Sodium 2355, Carbohydrate 20.7, Fiber 4.5, Sugar 5, Protein 46.5

WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS



Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons butter
1 tablespoon minced shallot
2 cups cooked white beans
1 cup shredded duck confit
4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly
1 cup reserved white bean cooking liquid
1 cup duck stock, if necessary
2 pounds cooked local braising greens, such as collards, kale, chard and frisee
Kosher salt and freshly ground black pepper, to taste
4 wild mallard duck breasts
Salt and freshly ground black pepper
4 tablespoons clarified butter, plus 2 tablespoons whole butter
2 cloves garlic
2 sprigs rosemary
6 ounces duck foie gras, cut into 4 portions
Kosher salt and freshly ground white pepper

Steps:

  • Preheat oven to 350 degrees F.
  • For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
  • For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
  • For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
  • In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.

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  • Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.
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  • Add the sausages to the casserole and fry in the duck fat for 5 minutes until browned all over. Cut in half, then set aside with the duck legs.
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CONFIT DUCK WITH CASSOULET RECIPE - GREAT BRITISH CHEFS
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2006-09-11  · Put beans in a 4 1/2-quart or larger electric slow-cooker. Step 2. 2. Meanwhile, pull and cut skin from duck breasts; reserve skin for cracklings (cover and chill up to 1 day). Place …
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  • Place beans in a large non-reactive container(s) and cover with cool water by several inches. Leave them to soak at room temperature overnight, checking the water level every so often as the beans will absorb quite a bit of water.
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Top Asked Questions

How do you make duck cassoulet with beans?
Add the cooked coco beans, the diced orange zest and excess chicken stock and reduce the heat to a simmer Remove the duck and sausages from the oven and roughly slice the sausages. Add to the bean cassoulet, then pour into a serving dish and place the crispy duck on top.
What goes into a duck and cassoulet?
Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage. This comforting confit duck and cassoulet recipe from Andy McLeish is inspired by a dish served to him on a memorable childhood holiday, as he explains: "I have always remembered a particular stay in a château in the south of France.
How do you cook a Gressingham Duck cassoulet?
'Cheat’s' French Style Cassoulet with Gressingham Duck Ingredients: 400g tinned beans, white haricot or cannellini beans Method: 1. Pre-heat oven to 190C/375F/Gas mark 5. Heat olive oil in a large frying pan and fry the lardons or bacon until nearly crisp and then add the onions and garlic.
What is cassoulet of white beans and sausage?
Cassoulet of White Beans, Sausage, and Duck. Cassoulet is a dish cooked in the winter in southwest France. It is a winter dish because it is very hearty and uses preserved meats such as sausages and duck confit cooked with white beans called flageolet.

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