Duck Cassoulet Recipes

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CLASSIC FRENCH CASSOULET



Classic French Cassoulet image

This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!

Provided by Joanna Cismaru

Categories     Main Course

Time 2h40m

Number Of Ingredients 15

4 links Italian pork sausages (or similar, whole or cut into smaller pieces)
1 pound chicken breasts (boneless and skinless, cut into bite size pieces)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 large onion (chopped)
1 medium carrot (chopped)
1 leek (chopped (white and green part))
½ cup white wine (such as a sauvignon blanc or pinot grigio)
2 small shallots (chopped)
4 cloves garlic (minced)
19 ounce cannellini beans ((1 can), drained)
1 teaspoon rosemary (dried)
½ teaspoon herbes de provence
1½ cup water
2 tablespoon parsley (for garnish)

Steps:

  • Preheat your oven to 325 F degrees.
  • Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.
  • Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.
  • Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
  • Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
  • Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 430 kcal, Carbohydrate 22 g, Protein 33 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 970 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

CHEF JOHN'S CASSOULET



Chef John's Cassoulet image

Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 12h12m

Yield 8

Number Of Ingredients 24

1 pound Tarbais beans, or other white beans, soaked overnight
3 quarts seasoned chicken stock or broth
4 ounces pancetta, cut into 1/4-inch dice
2 bay leaves
1 teaspoon black peppercorns
6 sprigs thyme
6 unpeeled garlic cloves, cut in half
Reserved bones from duck confit and pork, if available
12 ounces fresh pork shoulder or chop, cut into 2-inch pieces
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 ½ pounds Toulouse sausages, or other garlic pork sausage
2 duck leg confit
1 cup diced onion
½ cup diced carrot
½ cup diced celery
¼ cup tomato paste
¾ cup white wine
1 teaspoon salt
2 cups plain dry bread crumbs
½ cup chopped Italian parsley, plus more for garnish
2 tablespoons rendered duck fat
2 tablespoons melted butter
1/4 cup cooking liquid

Steps:

  • Rinse soaked beans and drain.
  • Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
  • Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
  • Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
  • Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
  • Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
  • Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
  • Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
  • Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
  • Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.

Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g

RAYMOND BLANC'S CASSOULET



Raymond Blanc's cassoulet image

Raymond Blanc's rustic cassoulet is rich and warming - slow cooking at its best

Provided by Raymond Blanc

Categories     Dinner, Main course

Time 5h30m

Number Of Ingredients 20

140g pork rind
140g smoked streaky bacon
300g garlic sausage
600g dried haricot bean, soaked overnight in 3 times their volume of water
1 celery stick
1 small onion, preferably a white skinned mild one
1 large carrot
6 garlic cloves
2 ripe plum tomatoes
25g goose fat or 2 tbsp olive oil
1 bouquet garni
8 pinches of sea salt
2 pinches of freshly ground black pepper
1 clove, lightly crushed
2 tsp lemon juice
4 confit ducks legs
60g goose fat or 2 tbsp olive oil
40g dried breadcrumb
1 garlic clove, finely chopped
a handful of fresh flatleaf parsley, coarsely chopped

Steps:

  • To cut the meats, roll up the pork rind like a Swiss roll. With the seam underneath, use a very sharp knife to cut the roll across into thin slices, then chop the rolled-up slices across into dice. Chop the bacon into small cubes (lardons). Cut the garlic sausage into 1cm thick slices.
  • Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the diced pork rind and lardons and cover with fresh cold water. Bring to the boil and blanch for 15-20 minutes. Drain the beans, rind and lardons into a colander, and discard the cooking water.
  • Roughly chop the celery, onion and carrot. Peel the garlic cloves but leave them whole. Cut each tomato into eight wedges. (You never see tomatoes in a traditional cassoulet, but chef Raymond Blanc likes them for their colour and sweetness, so he puts a couple in.) Preheat the oven to 120C/fan 100C. (If cooking in a gas oven, use mark 2.)
  • Heat the goose fat or olive oil in a 26cm flameproof casserole or deep overproof sauté pan over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes. Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelisation (about 5 minutes). Add the sausage, beans, pork rind and lardons and pour in 1.2 litres/2 pints water. Bring to the boil, skim off the scum, then add the salt, pepper, clove and lemon juice.
  • Transfer the casserole to the oven and cook, uncovered, for 2 hours, stirring every hour. At the end of this time, the beans will be soft and creamy in texture and the juices should have thickened. You may need to cook it for longer than 2 hours (say up to 2½ hours) to get to this stage - it depends
  • Remove the cassoulet from the oven. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil, breadcrumbs and garlic. Return to the oven and cook for a further 2 hours. Serve the cassoulet in bowls, sprinkled with chopped parsley.

DUCK CASSOULET



Duck Cassoulet image

A real, old-fashioned cassoulet slow cooked in a 20th century kitchen appliance. Traditional cassoulet has a sprinkling of bread crumbs on top; if you want the bread crumbs, you can finish this dish in the oven, so that the bread crumbs are toasted.

Provided by Syd

Categories     World Cuisine Recipes     European     French

Time 16h

Yield 8

Number Of Ingredients 13

1 pound pork sausage links, sliced
1 tablespoon whole cloves
1 whole onion, peeled
3 sprigs fresh parsley
1 sprig fresh thyme
½ pound bacon
1 sprig fresh rosemary
1 pound dry navy beans, soaked overnight
1 bay leaf
3 carrots, peeled and sliced
3 cloves garlic, minced
1 pound skinned, boned duck breast halves, sliced into thin strips.
1 fresh tomato, chopped

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.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 40.2 g, Cholesterol 104.4 mg, Fat 26.8 g, Fiber 15.5 g, Protein 36.7 g, SaturatedFat 7.9 g, Sodium 584.5 mg, Sugar 4.4 g

WHITE BEAN, SAUSAGE, DUCK CONFIT CASSOULET (DAVID LEBOVITZ)



White Bean, Sausage, Duck Confit Cassoulet (David Lebovitz) image

Number Of Ingredients 14

4 cups Dried Beans
2 pounds Ham Hock
1 3/4 cups Pancetta (or unsmoked pork belly)
2 stalks Carrots (peeled)
2 pieces Onions (halved)
6 cloves Garlic
2 pieces Bay Leaves
10 sprigs Thyme
1 tablespoon Sea Salt
4 pieces Duck Confit (thigh & leg)
1 pound Italian Sausage, mild (or pork sausage)
2 pieces Black Pepper, freshly ground
1 cup Fresh Bread Crumbs
3 tablespoons Vegetable Oil

Steps:

  • Rinse the beans and sort for debris. Soak them overnight covered in cold water.
  • The next day, put the ham hock in a separate large pot of water, bring it to a boil, decrease the heat to a steady simmer, and cook for about 2 hours, until the meat is tender and pulls easily from the bone. Remove the ham hock from the water and set it on a plate. When cool enough to handle, remove the meat from the bones, shred it in large, bite-size pieces, and refrigerate it. Discard the liquid.
  • Drain the beans; put them in the pot you used to cook the ham hock and cover with cold water. Add the ham bones to the pot of beans along with the diced pork belly, carrots, onions, garlic, bay leaves, and thyme. Bring the beans to a boil, decrease the heat so the beans are simmering gently, and cook until the beans are soft and tender, about 1 hour, or longer, depending on the beans. As the water boils away during cooking, add more water as necessary. Taste the beans toward the end of cooking, add up to 1 tablespoon of salt, if necessary.
  • While the beans are cooking, scrape any excess fat from the duck confit pieces (save it for making duck fat-fried potatoes, page 220) and fry them in a skillet over medium heat until they're golden brown and crisp on both sides, 5 to 8 minutes per side. (If using the Counterfeit duck confit on page 179, the duck will already be browned and ready, so there's no need to recook it for this step.)
  • Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don't need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone.
  • Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don't need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone.
  • Puree the onion and garlic in a blender or food processor with a bit of the bean liquid until smooth. Stir the mixture back into the bean mixture, season with pepper, and taste, adding more salt if desired. (Some pork products are quite salty, so at this point, you can adjust the salt to your taste.)
  • Preheat the oven to 325°F (160°C) with an oven rack to the top third of the oven.
  • In a wide casserole that holds at least 8 quarts (8l) or a roasting pan, assemble the cassoulet. Ladle a layer of the bean mixture and some of the liquid into the casserole. Put half of the duck pieces and half of the sausage evenly spaced over the beans. Add another layer of beans, and then put the rest of the duck and sausage pieces over the beans. Top with the remaining beans and enough of the liquid so that the beans are just barely floating in the liquid. (Refrigerate any extra bean liquid, as you may need it later. Or if there isn't enough bean liquid, add a bit more water, just enough to moisten the beans.)
  • Toss the bread crumbs with the oil until thoroughly moistened, then spread the bread crumbs evenly on top of the cassoulet. Bake the cassoulet for 1 hour. After an hour, use the side of a large spoon or a heatproof spatula to break the crust on top in several places. Decrease the oven temperature to 250°F (120°C) and bake the cassoulet for another 2 ½ hours, breaking the crust two more times while cooking. Remove the cassoulet from the oven and let it rest for 15 minutes. If you want to serve the cassoulet reheated, as many prefer it, let it cool to room temperature for 1 ½ hours, and then refrigerate it.
  • To serve the cassoulet reheated, remove the cassoulet from the refrigerator 1 hour before you plan to reheat it. Preheat the oven to 350°F (180°C). Break through a piece of the top of the cassoulet, and if you don't see much liquid surrounding the beans beneath the surface, add some of the reserved bean liquid (or warm water)-just enough to moisten the insides a little, about ½ cup (125ml). Bake the cassoulet for 1 ½ hours, or until it's completely heated through. If the topping isn't crusty, turn the oven up to broil-if you're using a ceramic dish, turn the oven just to 450°F (230°C), or whatever maximum heat is indicated by the manufacturer-and watch carefully until the top is browned to your liking. Remove the cassoulet from the oven and let it rest for 15 minutes. Serve the cassoulet in its dish at the table. It requires no other accompaniment, although a glass of Armagnac after (or in place of ) dessert is considered obligatory to aid digestion. As is a pat on the back for making the cassoulet.

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.

DUCK & APPLE CASSOULET WITH A HERBY CRUST



Duck & apple cassoulet with a herby crust image

The gamey richness of duck provides the perfect contrast to sweet apples and tangy cider. Cooked for hours in the oven, this cassoulet is a meltingly good crowd-pleaser.

Provided by Abi Fawcett

Categories     Duck Recipes     Jamie Magazine     Stew     Christmas

Time 3h30m

Yield 4 - 6

Number Of Ingredients 15

200 g dried haricot beans
1 x 1.5 kg whole duck, cut into 8 pieces (ask your butcher to do this)
2 large carrots
2 onions
6 cloves of garlic
2-3 eating apples
4 sticks of celery
½ a bunch of fresh thyme
100 ml Somerset cider, (cloudy, richer farmhouse style)
1 litre organic chicken stock
1 tablespoon tomato purée
CRUMB TOPPING
2 cloves of garlic
½ a bunch of fresh flat-leaf parsley
100 g stale bread

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.

Nutrition Facts : Calories 312 calories, Fat 5.7 g fat, SaturatedFat 1.6 g saturated fat, Protein 26 g protein, Carbohydrate 40.5 g carbohydrate, Sugar 14.1 g sugar, Sodium 0.7 g salt, Fiber 10.4 g fibre

DUCK CASSOULET



Duck Cassoulet image

I saw this recipe in the Epicure section of The Age newspaper and it looked really impressive. I haven't tried cooking it yet but am waiting for the right occasion. Fresh duck has been used in this cassoulet, however this can be replaced with duck leg confit if desired - just bear in mind of its saltiness. Prep time does not include soaking of haricot beans overnight.

Provided by Terese

Categories     Duck

Time 4h

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons olive oil
1 large onion, roughly chopped
2 garlic cloves, peeled and crushed
500 g dried haricot beans (soaked for 8 hours or overnight)
2 small carrots, peeled and cut in half
1 stalk celery & leaves
1 fresh bay leaf
3 -5 stalks parsley
1 sprig thyme, tied together
300 g pork belly, cut into large cubes (or kaiserfleisch)
salt & freshly ground black pepper
1 fresh whole duck, boned and quartered (or three confit duck legs)
salt, for seasoning
olive oil, for seasoning
2 fresh pork sausage links, cut into large pieces (such as Toulouse or continental)
3 sprigs fresh thyme
2 fresh bay leaves
1 cup dry white wine
4 ripe tomatoes, chopped (or 1 1/4 tin Italian tomatoes, chopped)
1 -1 1/2 cup fresh breadcrumb
2 tablespoons parsley, chopped

Steps:

  • In a large pot, heat the olive oil and cook the onion and garlic until lightly coloured.
  • Add the drained haricot beans, the carrots, celery, bundle of herbs and kaiserfleisch (if you are using pork belly, first brown the pieces in a little oil in a pan).
  • Cover with cold water and bring to the boil.
  • Skim off any surface scum and set the heat to a moderate simmer.
  • Cook for 1 to 1 1/2 hours until the beans are tender.
  • Remove the herbs.
  • Strain, reserving the stock, and season with salt and pepper to taste.
  • Sprinkle duck with salt and a little olive oil.
  • If using the grill option in the oven, use a medium heat.
  • Place the duck skin-side down over a rack to allow the fat to run off (collect and reserve this for later).
  • Grill for about 10-15 minutes, basting once with the juices, then turn over and continue to grill for 10 minutes or until the skin is crisp and brown.
  • If cooking directly under a separate grill, the duck will cook more quickly.
  • Remove to a chopping board and cut pieces in half.
  • In a pan with a little olive oil, gently brown the pieces of pork sausage.
  • To assemble: Choose an enamel or stoneware casserole dish that is deep and wide.
  • Preheat the oven to 170c.
  • Layer half the bean, vegetable and kaiserfleisch mix in the bottom of the casserole dish.
  • Place the herbs, wine, chopped tomato, duck and sausage on top and cover with the rest of the bean mix.
  • Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock.
  • There should be just enough liquid to almost cover the beans (if there isn't add a little water).
  • Sprinkle the breadcrumbs in a thick layer on top and drizzle with 3-4 tbsp of the reserved duck fat.
  • Bake uncovered for about 1-1 1/2 hours, until the crumbs have formed a firm, golden crust.
  • Serve directly from the pot with a sprinkle of chopped parsley.
  • *Traditionally this dish uses "salt pork" which is salted, uncooked pork belly.
  • This may not be readily available so a good substitute is kaiserfleisch, which is salted and lightly smoked belly.

Nutrition Facts : Calories 1319.7, Fat 117.8, SaturatedFat 39.3, Cholesterol 203.3, Sodium 365.1, Carbohydrate 21.9, Fiber 2.8, Sugar 5.6, Protein 34.1

FRENCH CASSOULET



French Cassoulet image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 19

4 duck or chicken legs, cut into two pieces
1/2 cup breadcrumbs
1 teaspoon olive oil
1/4 cup fresh thyme leaves, chopped, plus
1/8 teaspoon leaves
2 tablespoons clarified butter, plus more as needed
3 pounds boneless lamb leg or pork shoulder
1 pound Polish or bratwurst sausage
1 1/2 cups large dice Spanish onions
1 1/2 cups large dice carrots
1 1/2 cups large dice celery
4 fresh tomatoes, large dice
1 cup dry white wine
5 cups water or chicken bouillon
1 pound navy beans, soaked in water overnight
1/4 cup fresh marjoram leaves, chopped
1/4 cup fresh parsley, chopped
6 bay leaves
Salt and ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the excess skin from the duck or chicken and place on a lined baking sheet. Dry the trimmed skin in the oven, checking often, until crispy, about 15 minutes.
  • Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing).
  • Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry. Remove the meats to a large roasting pan or deep broiler-proof baking dish as they are completed.
  • In the same pan you browned the meat in, saute the onions, carrots and celery until they are caramelized. Add the tomatoes, wine, and 5 cups water, deglazing the pan by scraping all the loose particles from the bottom of the pan.
  • Drain the beans and add them to the pan, along with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to a boil.
  • Pour the beans and liquid over the meats in the roasting pan, cover the pan tightly with foil if no lid is available and bake until the meat is fork-tender and the beans have absorbed most of the liquid and are tender, about 3 hours.
  • Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan.
  • Add two cups of the cooked bean and vegetable mixture to the liquid and puree with an immersion blender or puree in a blender before adding to the liquid. This will thicken the liquid into a sauce.
  • Taste and adjust the seasoning with salt and pepper. Pour the liquid back over the remaining beans and vegetables, stirring to combine.
  • Preheat the broiler.
  • Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned.

WHOLE DUCK CASSOULET



WHOLE DUCK CASSOULET image

Categories     Bean     Duck     Lamb     Pork     Bacon     Sausage

Number Of Ingredients 23

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.
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 11/2 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.

Steps:

  • the meat and cut the meat into small pieces. 7. 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. 8. 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. 9. 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. 10. 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. 11. 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.

More about "duck cassoulet recipes"

EASY CASSOULET RECIPE & CONFIT DUCK | SIMPLE. TASTY. GOOD.
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Easy Cassoulet Recipe with Confit Duck. I am not making a classic cassoulet recipe. No, this time am using a chunk of smoked bacon for my bean stew and a gorgeous confit leg of duck. A traditional cassoulet recipe originally contains all the tougher and less elegant pieces of pork such as trotters, head, knuckles or ham hocks with bones. Cassoulet …
From junedarville.com
Estimated Reading Time 6 mins
  • Peel and chop the garlic, onion and carrot. Add them to a large casserole with the bay leaves, clove, rosemary and goose fat or butter. Then season with a dash of pepper and salt.
  • Place the casserole over medium heat until hot. Gently fry the vegetables for 2 minutes. Add the bacon.


DUCK AND SAUSAGE CASSOULET | DELICIOUS. MAGAZINE
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2020-02-11 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. Peel the reserved garlic cloves and add to the casserole …
From deliciousmagazine.co.uk
5/5 (3)
Category Stews, Casseroles, Pot-Roasts And Slow-Roasts
Cuisine French Recipes
Total Time 3 hrs 10 mins
  • 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.


CASSOULET WITH DUCK CONFIT RECIPE - LAURENCE JOSSEL | …
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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 …
From foodandwine.com
  • 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.


CASSOULET | RICARDO
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2008-12-01 Rub the duck legs with a mixture of 30 ml (2 tablespoons) of coarse salt, 2 chopped cloves of garlic, and 15 ml (1 tablespoon) of fresh thyme leaves. Cover and refrigerate for 24 hours. Wipe the duck legs with a damp paper towel. In a large heavy saucepan, melt 1 kg (2 lbs) of duck fat. Place the duck …
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5/5 (44)
Category Main Dishes
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Total Time 4 hrs 30 mins


DUCK CASSOULET RECIPE - GREAT BRITISH CHEFS
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2015-11-23 Originating in the south of France, cassoulet is a slow-cooked casserole of white beans and various meats named after its traditional cooking vessel, the cassole. This cassoulet recipe from the Galvin brothers is classic French cuisine at its best, packed with confit duck…
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Estimated Reading Time 3 mins
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CONFIT DUCK WITH CASSOULET RECIPE - GREAT BRITISH CHEFS
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Confit of duck leg with a cassoulet of Coco beans, pancetta and Toulouse sausage. by. Andy McLeish. Main; medium; 4 2 hours 30 minutes; PT2H30M. This comforting confit duck and cassoulet recipe …
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CASSOULET RECIPE | GOURMET TRAVELLER
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2015-09-23 For duck confit, place duck in a non-reactive container, add salt, garlic, herbs and peppercorns, turn to coat, cover and refrigerate overnight to cure. Preheat oven to 120C. Rinse duck, reserving garlic and herbs, pat dry with paper towels and place in a baking dish that holds it snugly. Pour duck fat over duck…
From gourmettraveller.com.au
Cuisine French
Category Drink, Main
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Total Time 5 hrs 50 mins


CASSOULET RECIPE | BON APPéTIT

From bonappetit.com
Estimated Reading Time 6 mins
  • Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.
  • Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz.
  • Note: If you’re going to cook the beans and ragout and combine tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.
  • Preheat oven to 250°. Evenly scatter thyme, garlic, peppercorns, and juniper berries (if using) across a large baking dish or roasting pan and add 2 Tbsp.
  • Remove duck legs from bowl. Rinse off salt and arrange legs, skin side down, over aromatics in baking dish. Cover dish tightly with foil and weigh down with a cast-iron skillet or a heavy baking dish.
  • Carefully remove baking dish from oven and remove skillet and foil. Turn legs skin side up and nestle back into fat. Cover dish again with foil and continue to cook legs, unweighted, until duck meat is very tender and bones wiggle easily in joints, 2–2½ hours longer.
  • Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain ¼ cup fat through a fine-mesh sieve into a small bowl and let cool.
  • Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2" pieces; discard bones and cartilage.


AUTHENTIC CASSOULET RECIPE (FRENCH BEAN AND MEAT STEW)

From thefrenchcookingacademy.com
  • Start by doing all of your shopping the day before so you can soak the white beans overnight. Once you have all the ingredients, take the kilo of White beans, pour them in a large pan or mixing bowl and cover with water (a few inch over the beans).
  • On the day, start by cooking the Beans. Cooking the beans is pretty easy: take a large pot or pan and start by padding the bottom of the pan with the pork rind and cured ham (this prevents any of the beans to stick or burn at the bottom).
  • While the bean are cooking pre cooked the ribs and sausage. Use a large enough roasting tray (or equivalent ) then place the pork ribs and sausage in the tray.
  • Once the beans are cooked start cutting the meat. Once the beans are cooked take out all of the aromatics( carrot, onions, bouquet garni etc..) Then discard the ham and pork rind and reserve them in a tray.
  • Dressing up the Cassoulet. A typical cassoulet is cooke in an earthenware cooking pot called a (cassole) and it is vital that you use something similar if you are making a cassoulet.
  • You are now ready to cook the Cassoulet. In a preheated oven at 200C / 398F place your earthenware pot containing the beans and meats on the middle tray in the oven.
  • 15 minutes before serving add the confit duck and further cook for 15 minutes and serve. When the cassoulet is cooked it can be either consume right away or re heated depending on when you intend to serve.


CASSOULET RECIPE | D'ARTAGNAN

From dartagnan.com
  • 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.


SLOW-COOKED DUCK CASSOULET | DINNER RECIPES | GOODTOKNOW
2019-07-02 Slow-cooked duck cassoulet recipe. Click to rate (111 ratings) Sending your rating. Sue McMahon July 2, 2019 8:00 am. serves: 6 - 8 Skill: medium: Prep: 10 min Cooking: 5 hr 40 min Nutrition per portion RDA; Calories: 574 kCal: 29%: Fat: 25g: 36% - Saturates: 8g: 40%: We earn a commission for products purchased through some links in this article. This delicious duck dish is made with classic ...
From goodto.com
Cooking 5 hr 40 min
serves 6-8
Prep 10 min
Skill medium


CHEAT'S FRENCH STYLE DUCK CASSOULET RECIPE FROM GREAT ...
2014-10-23 The recipe I am sharing today is for just that – a 'Cheat’s' French Style Cassoulet with Gressingham Duck and prime British pork sausages. And, a recipe that uses convenient tinned beans in place of dried ones; this cuts back on the time considerably and you will still be rewarded with a bowl of herb fragrant beans in a wine enriched stock with crispy skinned duck legs and golden brown ...
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Estimated Reading Time 3 mins


DUCK CASSOULET RECIPE | GOOD FOOD
Duck cassoulet. Photo: Marina Oliphant. One of the greatest dishes of the Languedoc is the cassoulet, a rich and hearty casserole of slowly cooked haricot beans with confit of goose or duck. The modern version here is pared back, leaner and faster, but still delicious and satisfying. Serve it straight from the pot accompanied by a grenache-based wine that has enough sweet fruit to be delicious ...
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CASSOULET RICK STEIN - GCROB.COM
Cassoulet Recipe by Rick Stein Serves 8 Ingredients • 500g/1lb 2oz home-salted belly pork • 65g/2½oz duck or goose fat • 1 head garlic, broken into cloves, peeled and sliced • 1 large onion, chopped • 1kg/2¼lbs dried haricots, blancs beans, soaked overnight • large bouquet garni made from leek, celery, thyme sprigs, bay leaves and parsley
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TRADITIONAL DUCK CASSOULET RECIPE – FRENCH INSPIRED ›› LUV ...
Season with salt then add the tomato paste and cook out. Add the passata, duck stock, bouquet garni, hock, sausages and all resting juices. Bring to a simmer and adjust seasoning if necessary. Cover, turn down the heat to low and cook for 1 ½ to 2 hours until the meat is tender and falls apart.
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OCEANIA EXPERIENCE - ERIC’S HOMEMADE DUCK CASSOULET RECIPE ...
Eric’s Homemade Duck Cassoulet Recipe Serves 6. INGREDIENTS 1 1/2 pounds white beans, preferably coco or tarbais from France 2 to 3 tablespoons duck fat or canola oil One 1-pound piece flat pancetta One 6-bone rack baby back pork ribs 1 whole duck breast, about 1 pound, cut into 1-inch cubes 1/2 cup coarsely chopped carrot 1/2 cup coarsely chopped celery 1 1/2 cups coarsely chopped onion …
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WHITE BEAN CASSOULET WITH DUCK CONFIT - MORE.CTV.CA
For the Cassoulet. In a large heavy skillet, heat olive oil over medium-high heat. Add French sausage cubes and cook for 2 minutes, until starting to render and brown slightly. Add onion and cook for 2 minutes, until soft. Add garlic, cook for 1-2 minutes. Add carrot, celery, thyme, and bay leaf and cook for 3 minutes, until just starting to ...
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DUCK "CASSOULET" RECIPE | GOOP
At this point, you can wait up to a day or two to cook the cassoulet—refrigerate the bean-and-duck mixture, bean liquid, and bread crumbs separately and bring to room temperature before proceeding. Or preheat the oven to 350°F. To finish, scatter the bread crumbs over the top of the cassoulet and evenly ladle over 1½ cups of the bean cooking liquid. Bake in the 350°F oven until the bread ...
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