Recipe of Quick Duck breast with chorizo cassoulet

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We hope you got benefit from reading it, now let's go back to duck breast with chorizo cassoulet recipe. You can cook duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Duck breast with chorizo cassoulet:

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

It's an occasion to break out the It's an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally. A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage. To serve, place the confit duck cassoulet in the centre of a plate and top with the sliced duck breast and the honey-glazed duck leg.

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