CONFIT OF DUCK BREAST AND SAUSAGE CASSOULET
This is a slow cooker recipe. The beans in it can cooked up to 2 days in advance. It may be cooked for 6 1/2 to 7 1/2 hours on low or 5 1/2 to 6 1/2 on high. It takes quite a bit of preparation, so it's served for special occasions. From Sunset magazine, slightly modified. Posted for ZWT 5.
Provided by Mami J
Categories One Dish Meal
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain cooked beans and pour into an electric slow cooker (4 1/2 qt or larger).
- Remove skin from duck breasts. Place breasts on a bowl and add salt and sugar. Let sit 30 minutes, refrigerated. Rinse breasts well under running water and cut meat into 1 in chunks.
- In a large skillet, brown bacon until crisp. Discard all but 1 tbs fat from skillet. Add onions and garlic to bacon and stir until onion begins to brown. Add broth and wine, bring to a boil, scraping browned bits from bottom of skillet.
- Pour broth mixture into slow cooker with the beans. Add the rest of the ingredients and place duck pieces on top.Cover pot and cook for 5-6 hours.
- Uncover and add the sausage slices. Let cook for 10-15 minutes.
- Serve hot.
Nutrition Facts : Calories 608, Fat 35.3, SaturatedFat 10.9, Cholesterol 213.7, Sodium 2355, Carbohydrate 20.7, Fiber 4.5, Sugar 5, Protein 46.5
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.
WHOLE-DUCK CASSOULET
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you can make the stock or pick up the recipe the next day. But you'll need the fat from the stock in order to make the confit. And you'll use the fat from the confit to brown the meat. But this recipe isn't that demanding; it just takes time. You can do it.
Provided by Mark Bittman
Categories dinner, project, main course
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Bring 5 quarts of water to a boil in a large saucepan and add the beans. Remove from heat and let soak for 1 hour.
- Cut the bacon slab into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer. Cook for about 30 minutes.
- Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle. (I never use cheesecloth myself but turn to my old tea ball, which is around for only this purpose.) 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. (Add water if necessary; ideally the beans will be moist but not swimming when they're done.) Taste and adjust the seasoning if necessary.
- 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 1.5 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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- In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour.
- Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight.
- Preheat the oven to 350°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes.
- In a skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve.
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