Step-by-Step Guide to Prepare Speedy Duck breast with chorizo cassoulet - Free download

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We hope you got insight from reading it, now let's go back to duck breast with chorizo cassoulet recipe. To make duck breast with chorizo cassoulet you need 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Duck breast with chorizo cassoulet:

1. Prepare 2 of duck breasts.
2. You need 60 g of chorizo sausage diced.
3. Use 100 ml of passata.
4. Use 240 ml of chicken stock.
5. Get Sprig of thyme finaly chopped.
6. Use Handful of flat leaf parsley roughly chopped.
7. Prepare 5 of shallots sliced.
8. You need 2 of garlic cloves minced.
9. Use 1 of medium carrot fine diced.
10. Get 80 ml of white wine (savignon blanc).
11. Prepare 240 g of cannelini beans.
12. You need 1 clove of crushed.
13. Get of About 200 ml water.
14. Use of Salt.
15. Get of Black pepper.

Instructions 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.

Add the garlic & chicken stock and continue to cook until it all starts sticking to the bottom of the pan. Cassoulet is a very filling recipe and it takes a lot of time to make; it always has beans in it, which are the binding ingredient in the recipe. The meat element in the dish very much depends on where you come from in SW France. Duck or goose is nearly always added as well as sausages, but a cassoulet from Toulouse will comprise mutton and pork in addition to the ingredients above. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic and duck.

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