Best 2 Whole Duck Cassoulet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the hearty and comforting flavors of a classic French dish, Cassoulet. This slow-cooked stew is a symphony of rich and comforting flavors, featuring tender duck meat, succulent sausage, and an array of beans nestled in a flavorful broth. The recipes in this article offer variations of this beloved dish, catering to different preferences and dietary needs. Explore a traditional Cassoulet recipe that captures the essence of this iconic dish, a lighter version made with duck breast, a vegetarian Cassoulet packed with vegetables and beans, and a Cassoulet with duck confit for a delightful twist. Each recipe is meticulously crafted to deliver a satisfying and memorable dining experience.

Let's cook with our recipes!

WHOLE DUCK CASSOULET



WHOLE DUCK CASSOULET image

Categories     Bean     Duck     Lamb     Pork     Bacon     Sausage

Number Of Ingredients 23

4 cups dried white beans
1/2 pound not-too-smoky slab bacon
Small bunch fresh parsley, leaves
chopped, stems saved
10 sprigs fresh thyme
2 bay leaves
1 teaspoon whole cloves
Salt and black pepper
1 pound boneless lamb shoulder, cut into 1-inch cubes
Reserved fat, as needed
2 medium onions, sliced
Duck confit
8 garlic cloves, peeled
2 cups duck stock, plus more as needed
4 cups chopped tomatoes
1 tablespoon chopped garlic
1/4 teaspoon cayenne
1/2 pound garlicky sausage, preferably in one piece
1 cup bread crumbs
2 boneless duck breasts.
Sprinkle the lamb with salt and pepper. Put 3 tablespoons reserved duck fat in a large pot over medium-high heat. When it's hot, add the lamb and brown the pieces well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat.
Remove the duck confit from the refrigerator and scrape off the fat; debone and shred the meat. Add the meat and garlic cloves to the pot with the lamb, along with 2 cups duck stock, tomatoes, chopped garlic and cayenne. Bring to a boil, then reduce the heat to a gentle simmer; cover. Cook, stirring occasionally, until the lamb is very tender, 1 to 11/2 hours. Taste and adjust the seasoning if necessary.
When you're ready to assemble the cassoulet, discard the bouquet garni. Cut the fat from the meat and cut the meat into small pieces.

Steps:

  • the meat and cut the meat into small pieces. 7. Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds; don't wash out the pan. 8. Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Layer half of the sausage and bacon on top, then another layer of beans, then half the duck-and-lamb mixture; repeat the layers until you have used all the beans and meat. 9. Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes. 10. While the cassoulet is in the oven, put the skillet used for cooking the sausage over medium-high heat. When it's hot, cook the duck breasts, skin-side down, until they release easily from the pan, 3 to 5 minutes. Turn and cook to rare, just another minute or 2. Remove the duck from the pan with a slotted spoon and pour the drippings from the pan over the cassoulet; reduce oven heat to 350. 11. Bake the cassoulet until it's hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little duck stock if it starts to look too dry. Slice the duck breasts on the diagonal and transfer them to the pot, tucking them into the bread crumbs. Cook until the breasts are medium rare, another 5 minutes or so, then serve.

WHOLE-DUCK CASSOULET



WHOLE-DUCK CASSOULET image

Categories     Duck

Yield 16 people

Number Of Ingredients 18

4 cups dried white beans (great northern or cannellini)
1/2 pound not-too-smoky slab bacon or pork belly, in 4 large chunks
Small bunch fresh parsley, leaves chopped, stems saved
10 sprigs fresh thyme
2 bay leaves
1 teaspoon whole cloves
Salt and black pepper
duck fat (from confit & stock)
1 pound boneless lamb shoulder, cut into 1-inch cubes
2 medium onions, sliced
duck confit, deboned and shredded (from confit & stock)
8 garlic cloves, peeled
2 cups duck stock, plus more as needed (from confit & stock)
4 cups chopped tomatoes
1 tablespoon chopped garlic
1/4 teaspoon cayenne
1/2 pound garlicky sausage (fresh chorizo)
2 boneless duck breasts (from confit & stock)

Steps:

  • Boil 5 quarts of water and add the beans. Remove from heat and soak for 1 hour. Make a bouquet garni with the parsley stems, thyme, bay leaves and cloves. Add it, along with the bacon, to the beans; bring to a boil, then lower the heat to a gentle simmer. Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes. Taste and adjust. Salt and pepper the lamb. Put 3 tbsp duck fat in a large pot over medium-high heat. Add the lamb and brown well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat. Add the confit and garlic to the pot with the lamb, along with 2 cups stock, tomatoes, garlic and cayenne. Bring to a boil, then reduce to a gentle simmer; cover. Cook, stirring occasionally, until the lamb is very tender, 1 to 1-1/2 hours. Taste and adjust. Discard the bouquet garni. Cut fat from bacon and cut the meat into small pieces. Heat 2 tablespoons reserved duck fat in a medium skillet over medium-high heat, add the sausage and cook, turning, until well browned; transfer and slice into quarter-inch rounds; don't wash out the pan. Heat the oven to 375. Transfer a layer of beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Layer half of the sausage and bacon on top, then beans, then half the duck-and-lamb; repeat. Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with parsley and bake, uncovered, for 20 minutes. Put the skillet over medium-high heat. When it's hot, cook the duck breasts, skin-side down, until they release easily, 3 to 5 minutes. Turn and cook to rare, 1-2 min. Remove the duck, and pour the drippings over the cassoulet; reduce oven heat to 350. Bake the cassoulet until it's bubbling and crusted around the edges, 30 to 40 min; add a little stock if needed. Slice the duck breasts and transfer them to the pot. Cook until the breasts are medium rare, another 5 minutes or so, then serve.

Tips:

  • Choose the right duck: For the best flavor, use a free-range or organic duck.
  • Brown the duck thoroughly: Searing the duck helps to develop its flavor and color.
  • Use a variety of beans: Different beans have different flavors and textures, so using a mix will give your cassoulet a more complex flavor.
  • Simmer the cassoulet low and slow: This allows the flavors to develop and meld together.
  • Use a good quality sausage: The sausage is an important part of the cassoulet, so use one that you enjoy the taste of.
  • Serve the cassoulet with a crusty bread: This will help to soak up all of the delicious juices.

Conclusion:

Cassoulet is a hearty and flavorful dish that is perfect for a cold winter day. It is a great way to use up leftover duck, and it can be easily tailored to your own taste. Next time you are looking for a delicious and comforting meal, try making cassoulet. You won't be disappointed!

Related Topics