Duck Cassoulet

 
 

Ingredients:

2 duck breasts

6 oz spicy Italian sausage

2 cups chicken stock

3 cups white beans

1 cup diced carrots

1 cup diced celery

1 cup diced onion

1/2 cup diced poblano pepper

6 cloves minced garlic

1 cup thin sliced leeks

1 cup celery root (large dice)

1 cup turnip (large dice)

1.5 cups diced fennel

1/2 tsp onion powder

1/2 tsp coriander

1/2 tsp smoked paprika

Salt & pepper to taste

 
 

Directions: or watch the youtube video!

Preheat oven to 350° Trim excess fat from sides of breasts to ensure all skin gets crispy. Season with salt & pepper, onion powder, paprika and coriander. Place breasts skin side down in cold, dry Dutch oven on med low heat. (This is to get maximum rendering of fat and ensures nice, crispy skin.) Cook 5-6 mins until crispy, flip and and cook an additional 2 minutes. Remove from pan. Keep warm.

In the Dutch oven add sausage, and 1/2 cup each of onions, celery and carrots. Sauté on med heat until sausage is browned. Add garlic and sauté another minute. Add chicken stock, beans, chopped celery root, diced fennel and turnips.

Season with salt & pepper. Bring to simmer, place duck breasts on top, crispy side up. Bake in 350° oven, uncovered, for 25-30 minutes.

When breasts reach 165° internal temp, remove them and let rest. You should still have liquid not absorbed. Use a potato masher and mash some of the beans so they thicken to a stew-like consistency. Stir in reserved diced onions, celery, carrots and poblano peppers and cover.

Slice duck breasts across the grain. Ladle cassoulet into shallow bowls, fan duck breasts across the top, and enjoy!