How to Prepare Gordon Ramsay Duck breast with chorizo cassoulet

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, duck breast with chorizo cassoulet. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Duck breast with chorizo cassoulet is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Duck breast with chorizo cassoulet is something that I’ve loved my entire life. They’re nice and they look fantastic.

Duck breast with chorizo cassoulet This is a French classic that has been cooked on the Bbq with a little twist. I used good quality chorizo sausage to make this speedy cassoulet. To cook it you will need cast iron. Rub the mixture into the duck breast fillets, place in a freezer bag and leave to marinate.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Duck breast with chorizo cassoulet:

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

When the duck is seared, remove from the pan and set aside. 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. To make the cassoulet, in a large, heavy-duty casserole dish or Dutch oven, combine the beans with the onion, pork sausage, duck sausage and the duck confit, reserving the fat from the confit (discard the aromatics).

Steps 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 enough water to cover the other ingredients. To make the cassoulet, in a large, heavy-duty casserole dish or Dutch oven, combine the beans with the onion, pork sausage, duck sausage and the duck confit, reserving the fat from the confit (discard the aromatics). The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Cassoulet au Canard This duck-lover's version of the classic southern French casserole includes the bird in the form of rich sausages, bone-in legs and thighs, breast meat, and the traditional. Transfer the beans to a large, deep baking dish.

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