CHEF JOHN'S QUICK CASSOULET
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
Number Of Ingredients 13
- 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
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
Yield 6 to 8 servings
Number Of Ingredients 19
- 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
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
Yield 8 serving(s)
Number Of Ingredients 14
- 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
- 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.
More about "confit of duck breast and sausage cassoulet recipes"
CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | …
5/5 (548)Total Time 3 hrsServings 8
- In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.
- Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight.
- 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.
- In a skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve.
DUCK AND SAUSAGE CASSOULET - DELICIOUS. MAGAZINE
4.8/5 (4)Total Time 3 hrs 10 minsCategory Stews, Casseroles, Pot-Roasts And Slow-RoastsCalories 656 per serving
- Drain the beans, then transfer to a large heavy-based pan with the onion halves, 2 of the bay leaves, 2 thyme sprigs, half the rosemary and all but 4 garlic cloves (no need to peel). Pour over water to cover, bring to the boil, then simmer for 1½ hours until the beans are just tender. Drain and discard the onion, herbs and garlic (see Make Ahead and tips).
- Meanwhile, heat a deep hob-safe casserole over a high heat, add the duck legs and fry skin-side down for 5 minutes until crisp. Set aside on a baking tray and pour off most of the fat in the casserole (see tips).
- 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.
- Heat the oven to 140°C/120°C fan/gas 1. Add the chopped onion, carrot, celery and lardons to the hot casserole, then cook, stirring occasionally, for 10 minutes until the veg is soft and the lardons are golden.
CONFIT DUCK WITH CASSOULET RECIPE - GREAT BRITISH CHEFS
Servings 4Estimated Reading Time 2 minsCategory Main
CONFIT DUCK LEG CASSOULET RECIPE - RAYMOND BLANC OBE
DUCK BREASTS WITH WHITE BEANS AND SAUSAGE: THE COMFORT OF ...
CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET RECIPE …
2/5 (5)Estimated Reading Time 4 minsServings 8Calories 459 per serving
- Sort beans and discard debris. Rinse beans, drain, and put into a 5- to 6-quart pan with 4 quarts water. Bring to a boil over high heat, cover, reduce heat, and simmer for 1 hour. Drain beans, discarding liquid; if making up to 1 day ahead, cover and chill. Put beans in a 4 1/2-quart or larger electric slow-cooker.
- Meanwhile, pull and cut skin from duck breasts; reserve skin for cracklings (cover and chill up to 1 day). Place breasts in a bowl. Add 2 tablespoons salt and the sugar, and mix; cover and chill at least 30 minutes but no longer than 1 hour. Rinse breasts well under cool running water; if making up to 1 day ahead, cover and chill. Cut meat into 1/2-inch chunks.
- In a 10- to 12-inch frying pan over medium-high heat, frequently stir bacon until browned and crisp, about 5 minutes. Discard all but 1 tablespoon bacon drippings. Add onions and garlic to bacon; stir often until onions begin to brown, 8 to 10 minutes. Add broth and wine; bring to a boil over high heat, scraping up browned bits from pan bottom. Pour onion-broth mixture into slow-cooker with beans. Add tomato, chopped thyme, pepper, and bay leaf; mix. Place duck pieces on the beans.
- Cover and cook until beans and duck are very tender to bite, 5 to 6 hours on low, 4 to 5 hours on high. If there is more liquid than desired, uncover slow-cooker, turn heat to high, and simmer to concentrate the mixture, up to 30 minutes.
CASSOULET OF WHITE BEANS, SAUSAGE, AND DUCK RECIPE | LEITE ...
5/5 (1)Total Time 3 hrs 30 minsCategory EntreesCalories 805 per serving
- To prepare the beans, drain and place them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and gently simmer over low heat, uncovered, for about an hour.
- Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Place the beans in a bowl.
- To cook the sausages, prick each one in a couple places with a fork and place them in the bottom of a 10-inch saute pan with 1/4 inch water. Cook over medium heat, turning from time to time, until the water has evaporated and the sausages are browned on all sides, about 5 minutes. Remove them and slice them at an angle into 1-inch pieces.
CASSOULET RECIPE | D'ARTAGNAN
- 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.
- Drain beans then add them to a large, heavy pot along with the ventrèche, garlic, carrots, and bouquet garni. Press the pointed end of each clove into the outside of the onion, add to pot.
- Drain the bean mixture. Discard onion and bouquet garni. Remove ventrèche, cut into 1/2-inch cubes and set aside. Season beans with 1 teaspoon of salt and freshly ground black pepper.
- In a medium skillet over high heat, sear duck and Armagnac sausages until just browned. Remove from the pan, cut into thirds and set aside.
- Lightly grease a large casserole (8-9 quarts), preferably earthenware or enameled cast-iron, with duck fat on the bottom and sides. Place half of the bean mixture in casserole.
- Stir tomato paste into demi-glace/water mixture, mix well until dissolved. Pour evenly over the beans then drizzle with the remaining duck fat.
- Bake until hot and bubbling, about 2½ hours, checking occasionally to make certain the beans are not drying out. (See Ariane’s Recipe Tips below).
- NOTE: Cassoulet may be prepared ahead up to this point, then cooled and refrigerated up to 3 days. Remove from the refrigerator and bring up to room temperature before proceeding.
- Increase (or preheat) oven to 400 degrees F. Bake cassoulet until the top is nicely browned and a crust has formed, about 45 minutes. If at this point, cassoulet is not heated through, cut open the crust, and pour in an additional ½ cup of water and/or demi-glace, and continue to cook until hot all the way through.
CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET RECIPE ...
1/5 Calories 296 per serving
CHEAT'S FRENCH STYLE DUCK CASSOULET RECIPE FROM GREAT ...
Estimated Reading Time 3 mins
DUCK AND SAUSAGE CASSOULET RECIPE | MYRECIPES
5/5 (3)Calories 474 per servingServings 10
CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET RECIPE | …
Servings 8Calories 459 per serving
SEARED DUCK BREAST WITH CASSOULET RECIPE
Estimated Reading Time 2 mins
FILSON FOOD: DUCK CASSOULET | THE FILSON JOURNAL
Estimated Reading Time 5 mins
DUCK CASSOULET | MAPLE LEAF FARMS
Cuisine EuropeTotal Time 2 hrsCategory Main Dish
SOUTHERN CASSOULET - SPICY SOUTHERN KITCHEN
Cuisine SouthernCategory Dinner, Main DishServings 6Calories 569 per serving
CASSOULET RECIPE | TASTING TABLE
4.6/5 (44)Total Time 4 hrs 30 minsCategory Main CourseCalories 2340 per serving
CASSOULET AU CANARD (BAKED WHITE BEAN AND DUCK CASSEROLE)
CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET RECIPES
CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET RECIPE
DUCK AND SAUSAGE CASSOULET RECIPE
CASSOULET WITH GRILLED DUCK BREASTS RECIPE - FOOD NEWS
CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET | MYRECIPES ...
#course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #french #european #dinner-party #crock-pot-slow-cooker #dietary #one-dish-meal #oamc-freezer-make-ahead #low-carb #free-of-something #low-in-something #meat #duck #duck-breasts #equipment #number-of-servings
You'll also love
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.