Cassoulet with Grilled Duck Breasts Recipe

Cassoulet with Grilled Duck Breasts Recipe

Serve this delicious cassoulet with grilled duck breasts for your next family dinner. (Photo courtesy of Chef Jacques Haeringer)

Chef Jacques Haeringer shows you how to make his tasty cassoulet recipe with grilled duck breasts

Serves: 8

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Beans Ingredients:

  • 2 pounds Great Northern or other dry white beans
  • 2 quarts water
  • 1 large onion
  • 4 cloves
  • 1 large carrot
  • 1 celery stalk
  • 3-4 ounces bacon rind
  • 2 bay leaves
  • 1 rounded teaspoon sea salt
  • 1 teaspoon freshly-ground pepper

Cassoulet Ingredients:

  • â…“ pound bacon
  • 1 large onion
  • 1 cup dry white wine
  • ½ cup diced tomato
  • 1 tablespoon minced garlic
  • Sea salt to taste
  • Freshly-ground pepper to taste

Duck Breasts Ingredients:

  • 8 wild duck breasts
  • 3 tablespoons oil
  • Sea salt to taste
  • Freshly-ground pepper to taste

Beans Directions:

1. Place the beans in a colander and rinse under cold running water. Transfer to a large bowl and cover with cold water soaking overnight. Before cooking, drain the beans and rinse under cold water. Place two quarts of water in a large pot.2. Peel the onion and press the four cloves into the sides of the onion. Place the prepared onion in the pot of water along with the peeled carrot, celery stalk, bacon rind (in one piece), bay leaves, salt and pepper.

3. Place the pot over high heat and bring to a boil. Cover and boil for about 15 minutes until the onion and carrot are cooked through. Remove vegetables from the broth, set aside to cool. The bacon rind stays in the broth.

4. Remove the cloves from the onion and dice the onion, carrot, and celery stalk. Set aside. Add the beans to the broth and return to a boil. Cover and simmer until beans are tender, about 30 minutes. Cooking time will vary depending on the freshness of the beans and previous soaking time. Beans should remain covered with the liquid during cooking. If the required cooking time is longer, it may be necessary to add water.

6. When the beans are tender, drain by pouring contents of the pot into a colander set over a large bowl. Remove the bacon or pork rind to cool and dice. Set aside. (Discard bacon rind if not tender enough to dice.) Reserve the diced vegetables, beans, and cooking liquid.There should be at least three cups of liquid. Add water if necessary.

Cassoulet Directions:

1. Dice the bacon and heat in a Dutch oven or large saucepan over high heat. Sauté until nicely browned. Add the minced onion and sauté for one minute, being careful not to burn the onions. Add the wine, bring to a boil, and reduce by half. Add the reserved broth, diced vegetables, bacon rind, diced tomato, and minced garlic. Bring to a boil, taste and adjust seasonings, and add the cooked beans and boil again. Remove from heat and adjust seasoning, if necessary.

2. Preheat oven to 425 degrees. Use a six to eight-quart Dutch oven or deep ovenproof serving dish. Place the prepared beans in the dish. Place the dish in a preheated oven until the beans are piping hot, approximately 45 minutes, reduce the oven temperature to keep warm and cover.

Duck Breasts Directions:

1. Coat each breast with oil and season with salt and freshly-ground pepper. On a hot grill, place the breasts skin side down. Depending on the size of the duck breasts, for medium-rare, grill for two to three minutes on both sides. Remove from the grill and allow to rest for five minutes before slicing.

Chef's note: Serve on 200-degree oven-warmed plates, placing sliced breasts over a bed of hot cassoulet.

About the Author:

Chef Jacques Haeringer is a hunter, wild game culinary expert and frequent "Today Show" guest. For more on his books, classes and renowned restaurants, L'Auberge Chez Francois and Jacques' Brasserie, visit here. For more of Jacques' recipes, go here.

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