Duck Casserole Recipes

DUCK CASSOULET

Steps:

• In a large skillet, brown the sliced sausage over medium heat.
• Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
• In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
• Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

DUCK CASSEROLE RECIPE ( CASSOULET AU CANARD RECIPE )

Steps:

• 01 - Soak the Cannellini Beans overnight and drain them when you are ready to start. 02 - Crushed by hand the Peeled Tomatoes in a bowl. Set aside.03 - Peel and smash the Garlic and thinly slice the Onions. Place in a small cup and set aside.04 - In a saucepan, over medium-low heat, boil Beans and Bacon in about 2L / 4.4lb / 10 cups of water. 05 - Put Peppercorns, Cloves, Thyme, Parsley, and Bay Leaves onto the cheesecloth, tie into a tight package and add to pan. 06 - Cook for about one hour or until the Beans are tender. 07 - Remove the herbs, cover the pan with lid and set aside. 08 - Season the Duck Breasts with Salt only, and cook using a second saucepan over medium-high heat. No oil needed in this case. Cook both sides for 4 minutes each. 09 - Place the Breasts into a pot and set aside. 10 - Now cook the Sausage for about 4 minutes, or until browned.

DUCK AND WILD RICE CASSEROLE

Steps:

• Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
• Lower heat; cover and simmer 1 hour or until ducks are tender.
• Remove ducks from stock; strain stock and reserve.
• When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
• Cook rice by following the package directions.
• Drain mushrooms, reserving the liquid.
• Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
• Saute chopped onion in the melted margarine until tender.
• Add in flour, stirring until smooth.
• Add in mushrooms; cook/stir constantly for 1 minute.
• Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
• Stir in duck, rice, half-and-half, and parsley.
• Spoon into a greased 2-quart shallow casserole dish.
• Sprinkle almonds over the top.
• Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

DUCK & APPLE CASSOULET WITH A HERBY CRUST

Steps:

• The night before you want to make this cassoulet, tip the beans into a bowl and cover with 600ml of water. Leave to soak overnight.
• Preheat the oven to 170ºC/325ºF/gas 3. Season the duck with sea salt and black pepper.
• Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over. Cook, skin-side down, for 5 minutes, or until lovely and golden.
• Using tongs, transfer the duck to a plate and set aside. Spoon out any fat from the dish into a jar to use later.
• Peel the carrots, onions, garlic and apples. Core the apples and cut into 6 wedges, finely slice the garlic, and chop the carrots and onions. Trim and chop the celery sticks. Pick the thyme leaves and discard the stalks.
• Tip the chopped veggies, apple and garlic into the casserole dish along with the thyme, and cook for 10 minutes over a medium heat until golden and starting to soften.
• Drain the soaked haricot beans and add to the dish, along with the cider, chicken stock, tomato purée and the browned duck.
• Bring to the boil, then transfer the dish to the oven, covering loosely with foil, and cook for 2 hours to 2 hours 30 minutes, or until the duck is tender.
• After 1 hour, check the duck, give it a stir and add a little seasoning plus some stock or water if it's looking dry.
• Meanwhile, peel the garlic for the crumb topping, and pick the parsley leaves, discarding the stalks. Blitz the bread, garlic and parsley in a food processor until fine.
• When the duck is done, remove from the oven and sprinkle with the crumb mix, reserving a little to serve. Drizzle over 1 tablespoon of the reserved duck fat (or use olive oil).
• Return to the oven, uncovered, for 10 minutes, until golden on top. Divide between plates and garnish with the reserved crumb topping.

DUCK CASSEROLE

Steps:

• 1. Put the duck water, seasoning salt, onions, celery, and bell pepper in heavy pan. Add seasoned salt to taste. Cover and cook over low heat until the duck is tender. Debone the duck and cut it into bite sized pieces. Reserve the broth.
• 2. Saute the sausage just until the pink is gone. Drain fat. Add duck. Set aside.
• 3. Add 2 cups of the broth into a saucepan and bring to a boil. Add soup mix and return to boil. Add the rice and simmer for five minutes.
• 4. Preheat the oven to 325 degrees. Add sausage and duck mixture to the rice. Add mayonnaise and 1/3 cup broth. Spoon into a casserole dish. Cover loosely with foil and bake until heated through.

SLOW-ROASTED DUCK CASSEROLE

Steps:

• Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
• Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
• Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
• Place duck legs in casserole and brown both sides then add to holding dish.
• To the fats in the casserole, add the flour and cook for 1 min. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware, it will spit a little.
• Now return the bacon/panetta, shallots and duck to casserole. Add the redcurrant jelly, some of the orange juice and the mushrooms and simmer gently for 3-4 mins. Cover the casserole and place in the oven for two hours.
• Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.