anyone know a good and simple recipe for duck cassoulet?

Answer 1

Duck Cassoulet
4 hours 1 hour prep
Change to: servings US Metric
2 tablespoons olive oil
1 large onion, roughly choped
2 cloves garlic, peeled and crushed
500 g dried haricot beans, soaked for 8 hours or overnight
2 small carrots, peeled and cut in half
1 stalk celery & leaves

bouquet garni
1 fresh bay leaf
3-5 stalks parsley
1 sprig thyme, tied together
300 g pork belly, cut into large cubes (or kaiserfleisch)
salt & freshly ground black pepper
1 whole fresh duck, boned and quartered (or three confit duck legs)
salt, for seasoning
olive oil, for seasoning
2 fresh pork sausage links, cut into large pieces (such as Toulouse or continential)
3 sprigs fresh thyme
2 fresh bay leaves
1 cup dry white wine
4 ripe tomatoes, chopped (or 1 1/4 tin Italian tomatoes, chopped)
1-1 1/2 cup fresh breadcrumbs
2 tablespoons parsley, chopped


In a large pot, heat the olive oil and cook the onion and garlic until lightly coloured.
Add the drained haricot beans, the carrots, celery, bundle of herbs and kaiserfleisch (if you are using pork belly, first brown the pieces in a little oil in a pan).
Cover with cold water and bring to the boil.
Skim off any surface scum and set the heat to a moderate simmer.
Cook for 1 to 1 1/2 hours until the beans are tender.
Remove the herbs.
Strain, reserving the stock, and season with salt and pepper to taste.
Sprinkle duck with salt and a little olive oil.
If using the grill option in the oven, use a medium heat.
Place the duck skin-side down over a rack to allow the fat to run off (collect and reserve this for later).
Grill for about 10-15 minutes, basting once with the juices, then turn over and continue to grill for 10 minutes or until the skin is crisp and brown.
If cooking directly under a separate grill, the duck will cook more quickly.
Remove to a chopping board and cut pieces in half.
In a pan with a little olive oil, gently brown the pieces of pork sausage.
To assemble: Choose an enamel or stoneware casserole dish that is deep and wide.
Preheat the oven to 170c.
Layer half the bean, vegetable and kaiserfleisch mix in the bottom of the casserole dish.
Place the herbs, wine, chopped tomato, duck and sausage on top and cover with the rest of the bean mix.
Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock.
There should be just enough liquid to almost cover the beans (if there isn't add a little water).
Sprinkle the breadcrumbs in a thick layer on top and drizzle with 3-4 tbsp of the reserved duck fat.
Bake uncovered for about 1-1 1/2 hours, until the crumbs have formed a firm, golden crust.
Serve directly from the pot with a sprinkle of chopped parsley.
*Traditionallythis dish uses"salt pork" which is salted, uncooked pork belly.
This may not be readily available so a good substitute is kaiserfleisch, which is salted and lightly smoked belly.

Answer 2

8 duck breasts
8-10 chicken drumsticks
3 shallots, peeled and halved
4 garlic cloves, crushed
8 ounces bacon, thickly sliced and chopped
2-3 lbs canned cannellini beans, drained
1 1/2 lbs canned chopped tomatoes
1/2 pint chicken stock
2 tablespoons marjoram, chopped
2 tablespoons oregano, chopped
6 ounces salami, thickly sliced
salt and black pepper

In a large casserole dish, brown the duck breasts for about 8 minutes.
Take the duck breasts out of the casserole.
Keep 1 tablespoon of the duck fat, and pour away the rest.
Brown the chicken drumsticks in the casserole dish for about 10 minutes, until they are golden on all sides.
Take the chicken out of the casserole.
Put the halved shallots (or chopped onion), crushed garlic and bacon into the casserole, and heat, stirring, for 5 minutes.
Return the duck and chicken to the casserole.
Add in the drained cannellini beans, tomatoes, chicken stock, chopped herbs and salami.
Bring to the boil, then simmer it on the stovetop for an hour and a half.
Instead of on stovetop, you could put it in the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.).
Season with salt & black pepper.

Hope this helps its a lovely dish

Answer 3

INGREDIENTS
1 pound pork sausage links, sliced
1 tablespoon whole cloves
1 whole onion, peeled
3 sprigs fresh parsley
1 sprig fresh thyme
1/2 pound bacon
1 sprig fresh rosemary
1 pound dry navy beans, soaked overnight
1 bay leaf
3 carrots, peeled and sliced
3 cloves garlic, minced
1 pound skinned, boned duck breast halves, sliced into thin strips.
1 fresh tomato, chopped
DIRECTIONS
In a large skillet, brown the sliced sausage over medium heat.
Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

Answer 4

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Answer 5

Try the following

Duck cassoulet

500 gms dried haricot beans (don't use tinned ones)
four pieces of duck confit
1 kg belly pork with rind removed and retained
500 gms Toulouse sausages
eight or so cloves of garlic
five or six juniper berries
three or four sprigs each of fresh rosemary and thyme
two onions
three plum tomatoes
bread to deliver two good handfuls of breadcrumbs
olive oil
salt and fresh black pepper

Soak the haricot beans in unsalted water over night.
Peel and chop the onions and soften in a tablespoonful of olive oil for five minutes or so. Meanwhile peel and finely chop the garlic, cut the pork rind into small lardons, and add to the onions. Stir in with the onions and cook for a few more minutes.
Add the drained beans to the onion mixture along with the herbs. Cover with water and simmer for 1½ hours adding more water if necessary. Remove and discard the herbs when done.
Meanwhile season the pork belly with salt and pepper and cook in the oven at 325°F/170°C/Reg3 for 1½ hours. Take out, cut into thick slices and then into three pieces. Quickly brown the sausages in a little oil. Remove any excess fat from the pork dish. Put the tomatoes into boiling water and peel, chop into quarters and use to deglaze the pork liquor. Mush down the tomatoes for five minutes or so.
Use a ladle to add the bean cooking liquid, stir in and and season with dsalt and pepper.
Using a slotted spoon, layer the bean mixture, duck confit, pork pieces, and sausages into a casserole. Pour over the tomato/pok/bean sauce so that the bean mixture is barely covered.
Make the breadcrumbs and sprinkle over the cassoulet mixture. Cook uncovered in the oven at 325°F/170°C/Reg3 for an hour .
Serve on hot plates

or
500gm white haricot beans, soaked overnight
Pork (quantity according to number of people)
Confit de canard (1 portion per person)
Toulouse (fat) pork sausages (1 per person)
Chorizo sausage (15cm if a thumb thickness sausage, 2 cm if a wrist sized sausage, finely chopped)
Large tin of tomatoes
5 cloves of garlic
10 crushed cloves
Tomato puree

Cut the pork into lumps, and fry until browned in some of the goose fat from the tin of confit de canard, in a large pot
Add the haricot beans, diced chorizo, garlic, tomatoes, tomato puree, salt, pepper and crushed cloves
Add enough water to cover, and simmer for an hour or so
During the hour, fry the sausages, again in some of the goose fat
At the end of the hour (or when the beans and pork are cooked), add a little more water if necessary, then mix the sausages into the beans and put the duck on top, and put the pan in the oven, uncovered, for 30 minutes.
Delicious. It is sufficient to eat just with lots of fresh bread. There are lots of variants on cassoulet recipes so don't worry too much about changing and substituting ingredients

or Poor Man's Cassoulet
10 fat, quality sausages with high meat content
12 oz (350 g) dried cannellini beans
1 dessertspoon olive oil
2 x 130 g packs cubetti di pancetta (or you can use diced bacon)
3 medium onions, peeled and thinly sliced
3 cloves garlic, peeled and finely chopped
1 level tablespoon fresh thyme leaves, plus a few sprigs
2 bay leaves
2 level tablespoons tomato purée
4 oz (110 g) fresh white breadcrumbs
salt and freshly milled black pepper

Pre-heat the oven to gas mark 1, 275°F, 140°C. (For important information about gas mark 1, click here.)
First soak the beans. All you do is place them in a saucepan, cover with plenty of cold water, bring to the boil and let them boil for 10 minutes. Then turn off the heat and let them soak for 2-3 hours and after that drain the beans in a colander.

Then in the flameproof casserole, heat the oil over a medium heat and brown the sausages, turning them occasionally because they need to be a nice golden brown colour on all sides – this will take 7-8 minutes. After that remove them to a plate, then add the pancetta to the frying pan, cook, turning the heat up and tossing it around for 5 minutes, until it's golden at the edges. Now using a slotted spoon, transfer the pancetta to join the sausages. Turn the heat down to medium, then in the juices left in the pan, soften the onions for 10 minutes, stirring from time to time.

After that, toss in the garlic and cook for another minute. Next put a third of the beans into the cooking pot followed by half the onions, sprinkle with a third of the fresh thyme leaves and season well with salt and pepper, then add half the sausages and pancetta, followed by a third more beans, thyme and seasoning, then the remaining sausages and onions and finally the rest of the beans and the remaining thyme, pushing sprigs of thyme and bay leaves in amongst everything.

Now measure 1½ pints (850 ml) hot water, whisk in the tomato purée and pour this over the beans, cover with a lid and bake on the oven's centre shelf for 2 hours. Then take the lid off, sprinkle the breadcrumbs all over the top and bake (without a lid) for a further hour until the beans are completely cooked through. This is very rich and hefty, so a green salad is really all it needs to go with it

Answer 6

CASSOULET

THE BEANS AND SAUSAGE:

4 qts. chicken stock, fresh or canned
2 lbs. or 4 c. dry white beans (Great Northern, marrow, or navy)
1 lb. lean salt pork, in one piece
1/2 lb. fresh pork rind (optional)
1 qt. water
1 lb. uncooked plain or garlic pork sausage, fresh or smoked (French, Italian or Polish)
3 whole peeled onions
1 tsp. finely chopped garlic
1 tsp. dried thyme, crumbled
Bouquet garni, made of 4 parsley sprigs, 3 celery tops, white part of 1 leek, and 2 bay leaves, wrapped and tied in cheesecloth
Salt
Freshly ground black pepper

In a heavy 6 to 8-quart pot or soup kettle, bring the chicken stock to a bubbling boil over high heat. Drop the beans in and boil them briskly for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour. Meanwhile, simmer the salt pork and optional pork rind in 1-quart of water for 15 minute; drain and set aside.
With the point of a sharp knife, pierce 5 or 6 holes in the sausage; then add the sausage, salt pork, and pork rind to the beans. Bring to a boil over high heat, skimming the top of scum. When the stock looks fairly clear, add the whole onions, garlic, thyme, bouquet garni, salt and a few grindings of black pepper. Reduce the heat and simmer uncovered for 45 minutes, adding stock or water if needed. With tongs, transfer the sausage to a plate and set it aside. Cook the beans and salt pork for another 30-40 minutes, or until the beans are tender, drain and transfer the salt pork and rind to the plate with the sausage; discard the onions and bouquet garni. Strain the stock through a large sieve or colander into a mixing bowl. Skim the fat from the stock and taste for seasoning. Then set the beans, stock and meats aside in separate containers. If they are to be kept overnight, cool, cover and refrigerate them.


THE DUCK:

4 tbsp. soft butter
1 tbsp. vegetable oil
A 4-5 lb. duck, quartered

Preheat the oven to 350 degrees. Cream the butter by beating it vigorously against the sides of a small bowl with a wooden spoon until it is fluffy, then beat in the oil. Dry the duck with paper towels and coat the quarters with creamed butter and oil. Lay them skin side down on the broiler rack, and broil them 4 inches from the heat for 15 minutes, basting them once with pan juices, and broil 5 minutes more. Then increase the heat to 400 degrees and broil for 15 minutes, basting the duck once or twice. With tongs, turn the quarters over, baste, and broil skin side up for 10 minutes. Increase the heat to 450 degrees; baste again and broil for 10 minutes more. Remove the duck to a plate and pour the drippings from the broiler into a bowl, scraping in any browned bits that cling to the pan. Let the drippings settle, then skim the fat from the top and save it in a small bowl. Pour the degreased drippings into the bean stock. When the duck is cool, trim off the excess fat and gristle, and use poultry shears to cut the quarters into small serving pieces. If they are to be kept overnight, cool and cover the duck and bowl of fat and refrigerate them.

THE PORK AND LAMB:

1/2 lb. fresh pork fat, diced
1 lb. boned pork loin, cut in 2-inch chunks
1 lb. boned lamb shoulder, cut in 2-inch chunks
1 c. finely chopped onions
1/2 c. finely chopped celery
1 tsp. finely chopped garlic
1 c. dry white wine
1 bay leaf
1/2 tsp. salt
Freshly ground black pepper
1 1/2 lbs. firm ripe tomatoes, peeled, seeded and coarsely chopped (about 2 to 2 1/2 c.) or substitute 2 c. chopped, drained, canned whole-pack tomatoes

Preheat the oven to 325 degrees. In a heavy 10 to 12-inch skillet, saute the diced pork fat over moderate heat, stirring constantly, until crisp and brown. Remove the dice and reserve. Pour all but 2 or 3 tablespoons of rendered fat into a small mixing bowl. Heat the fat remaining in the skillet almost to the smoking point, and in it brown the pork and the lamb, 4 or 5 chunks at a time, adding more pork fat as needed. When the chunks are a rich brown on all sides, transfer them with tongs to a 4-quart Dutch oven or heavy flameproof casserole.
Now discard all but 3 tablespoons of fat from the skillet and cook the chopped onions over low heat for 5 minutes. Scrape in any browned bits clinging to the pan. Stir in the celery and garlic and cook for 2 minutes. Then pour in the wine. Bring to a boil and cook over high heat until the mixture has been reduced to about half. With a rubber spatula, scrape the contents of the skillet into the casserole. Gently stir the tomatoes, bay leaf, salt and a few grindings of pepper into the casserole. Bring to a boil on top of the stove. Cover and bake on the middle shelf of the oven (adding a little stock or water if the meat looks dry) for 1 hour, or until the meat is tender. With tongs, transfer the meat to a bowl. If it is to be kept overnight, cool, cover and refrigerate. Skim the fat from the juices in the casserole, then strain the juices into the bean stock and discard the vegetables.


THE GRATIN TOPPING:

1 1/2 c. fine dry bread crumbs
1/2 c. finely chopped fresh parsley

Assembling the cassoulet: Preheat the oven to 350 degrees. Peel the sausage and cut it into 1/4-inch slices; cut the salt pork and pork rind into 1-inch squares. In a heavy flameproof 6 to 8-quart casserole at least 5 inches deep, spread an inch-deep layer of beans. Arrange half of the sausage, salt pork, pork rind, diced pork fat, duck, braised pork and lamb on top. Cover with another layer of beans, then the rest of the meat, finally a last layer of beans, with a few slices of sausage on top. Slowly pour in the bean stock until it almost covers the beans. (If there isn't enough stock, add fresh or canned chicken stock.) Spread the bread crumbs in a thick layer on top and sprinkle them with 3 or 4 tablespoons of duck fat. Bring the casserole to a boil on top of the stove, then bake it uncovered in the upper third of the oven for 1 1/4 hours, or until the crumbs have formed a firm, dark crust. If desired, the first gratin, or crust, can be pushed gently into the cassoulet, and the dish baked until a new crust forms. This can be repeated tow or three times if you wish. Serve directly from the casserole, sprinkled with parsley.

Answer 7

awww y would u ever want to eat a ducky?
~♥~

Answer 8

i don't eat duck