Duck breast with chorizo cassoulet

Name: Duck breast with chorizo cassoulet
Total time: 2400 s
Yield: 2 people
Cuisine: British
Ingredients: 2 duck breasts; 60 g chorizo sausage diced; 100 ml passata; 240 ml chicken stock; Sprig thyme finaly chopped; Handful flat leaf parsley roughly chopped; 5 shallots sliced; 2 garlic cloves minced; 1 medium carrot fine diced; 80 ml white wine (savignon blanc); 240 g cannelini beans; 1 clove crushed; About 200 ml water; Salt; Black pepper

Fittest Chef @fittestchef

Belfast

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.
Regarding the changes in ingredients, flavours and concept remained very close to the original version.
For me this is a perfect nutritious dish for these colder evenings.
#mycookbook

Fittest Chef @fittestchef

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Ingredients

30/40 mins

2 people

2duck breasts
60 gchorizo sausage diced
100 mlpassata
240 mlchicken stock
Sprigthyme finaly chopped
Handfulflat leaf parsley roughly chopped
5shallots sliced
2garlic cloves minced
1medium carrot fine diced
80 mlwhite wine (savignon blanc)
240 gcannelini beans
1 clovecrushed
About 200 ml water
Salt
Black pepper

Saved

Steps

30/40 mins

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