WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS
Steps:
- Preheat oven to 350 degrees F.
- For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
- For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
- For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
- In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.
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Craig Watson
[email protected]This cassoulet is a labor of love, but it's worth it. The flavors are incredible and the dish is so impressive. I highly recommend it for a special occasion dinner.
West Love
[email protected]I've made this cassoulet a few times now and it's always a hit. The flavors are so well-balanced and the dish is so hearty and satisfying. I highly recommend it!
Afroza Sultana
[email protected]This cassoulet was a bit of a challenge to make, but it was worth it. The flavors were incredible and the dish was so impressive. I highly recommend it for a special occasion dinner.
Zaibi Awan443
[email protected]I made this cassoulet for my family and they loved it! The duck confit was cooked perfectly and the white beans were creamy and flavorful. The surry county sausage added a nice smoky flavor, and the braised greens were a great way to balance out the
Thokozani Khumalo
[email protected]This cassoulet was amazing! The duck confit was so tender and flavorful, and the white beans were perfectly cooked. The surry county sausage added a nice smoky flavor, and the braised greens were a great way to balance out the richness of the dish. I
Mickala Mitchell
[email protected]I'm a big fan of cassoulet, and this recipe did not disappoint. The duck confit was cooked perfectly and the white beans were creamy and flavorful. The surry county sausage added a nice smoky flavor, and the braised greens were a great way to balance
Prince Rajput
[email protected]This cassoulet was a bit too rich for my taste, but it was still very good. The duck confit was delicious and the white beans were perfectly cooked. The surry county sausage added a nice smoky flavor, but I would have liked the braised greens to be a
Adzowa Gedjeah
[email protected]I've never had cassoulet before, but I'm definitely a fan now. This dish was amazing! The duck confit was cooked to perfection and the white beans were so creamy. The surry county sausage added a nice kick and the braised greens were a great addition
Jason O'Neill
[email protected]I made this cassoulet for a dinner party and it was a huge success. Everyone loved it! The duck confit was so tender and flavorful, and the white beans were perfectly cooked. The surry county sausage added a nice smoky flavor, and the braised greens
ronald harris
[email protected]This cassoulet is a labor of love, but it's worth it. The flavors are incredible and the dish is so impressive. I highly recommend it for a special occasion dinner.
eddie ngandu
[email protected]I'm not a huge fan of duck, but I really enjoyed this cassoulet. The duck confit was not gamey at all, and the white beans and sausage were delicious. The braised greens were a great addition, and the poached duck foie gras was a luxurious touch.
Qwasy Alwhab
[email protected]I was a bit intimidated to make this cassoulet, but it was actually easier than I thought. The instructions were clear and easy to follow, and the dish turned out beautifully. It was a hit with my family and friends.
Islam Islam
[email protected]This is one of the best cassoulets I've ever had. The duck confit was cooked to perfection and the white beans were so creamy. The surry county sausage added a nice kick and the braised greens were a great way to balance out the richness of the dish.
Lilian summer
[email protected]I've made this cassoulet a few times now and it's always a hit. The flavors are so well-balanced and the dish is so hearty and satisfying. I highly recommend it!
Wee learn from Mobile
[email protected]This cassoulet was an absolute delight! The duck confit was rich and flavorful, and the white beans were perfectly cooked. The surry county sausage added a nice smoky flavor, and the braised greens were a great addition. The poached duck foie gras wa