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.

Recommended for You

Here's how to cash in on the spreading numbers of white-fronts. Hunting Tactics

Take Advantage of the Specklebelly Surge

John Gordon

Here's how to cash in on the spreading numbers of white-fronts.

See how this new line performed in the field! Clothing & Waders

Field Tested: Sitka Women's Waterfowl System

Emily Kantner - July 19, 2019

See how this new line performed in the field!

Ready to grill up some delicious, juicy waterfowl burgers? This Horseradish Duck Burger Recipe is made with ground duck breast fillets and a kick of horseradish. Recipes

Horseradish Duck Burger Recipe

Scott Leysath

Ready to grill up some delicious, juicy waterfowl burgers? This Horseradish Duck Burger Recipe...

See More Recommendations

Popular Videos

Franchi 12-Gauge Affinity Semiauto Shotgun

Franchi 12-Gauge Affinity Semiauto Shotgun

Craig Boddington and Eric Poole take a look at the new modern Franchi Affinity shotgun.

Swedish Duck Hunt

Swedish Duck Hunt

Kevin Steele takes part in a family driven duck hunt in Sweden.

Wentz Bros Outdoors - Throwback Waterfowl

Wentz Bros Outdoors - Throwback Waterfowl

This video is a classic! Take a front row seat with Carson as he hunted back in college. The clips are all either filmed with a GoPro or cell phone!

See more Popular Videos

Trending Stories

Jim Orth needed'a simple blind for hunting Lake St. Clair. A staffing recruiter and outfitter from How-To

Building a Duck Boat Blind on a Budget

Mike Marsh - May 10, 2016

Jim Orth needed'a simple blind for hunting Lake St. Clair. A staffing recruiter and outfitter...

SITKA Gear waterfowl product manager Jim Saubier shows off the Bozeman, Montana company's full line-up of women's waterfowl hunting gear for 2019. From warm and moisture wicking base layers to water and windproof outer layers, this is a complete system for women who love to chase fall and wintertime ducks and geese across the four flyways! Clothing & Waders

New SITKA Women's Waterfowl Lineup for 2019

Lynn Burkhead - January 28, 2019

SITKA Gear waterfowl product manager Jim Saubier shows off the Bozeman, Montana company's full...

Let's face it, that old mud motor from two years ago isn't cuttin' it any longer.

Of course, it Boats

8 Best Mud Motors for 2016

David Hart - May 26, 2016

Let's face it, that old mud motor from two years ago isn't cuttin' it any longer. Of course,...

See More Stories

More Recipes

 This Duck in Apple Cider Recipe is excellent for teal, mallards, wood ducks, pintails or other Recipes

Duck in Apple Cider Recipe

Jenny Nguyen-Wheatley - October 23, 2017

This Duck in Apple Cider Recipe is excellent for teal, mallards, wood ducks, pintails or...

Chef Jacques Haeringer shows you how to prepare his mouthwatering grilled goose breasts with chestnut stuffing. Recipes

Grilled Goose Breasts with Chestnut Stuffing Recipe

Jacques Haeringer

Chef Jacques Haeringer shows you how to prepare his mouthwatering grilled goose breasts with...

Slow cooking snow goose legs with this confit recipe will result in delicious meat that is rich and fall-off-the-bone tender. Recipes

Slow Cooker Snow Goose Confit Recipe

Jenny Nguyen-Wheatley

Slow cooking snow goose legs with this confit recipe will result in delicious meat that is...

See More Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×