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

For Dogs

Dog Discipline Tips & Gear

Joe Genzel - June 20, 2019

Take it from a pro: Less is more.

Retriever

Gun Dog Nutrition & Intelligence

Tony J. Peterson

Nourish your pup's noggin for elite performance.

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

Cowboy Fernandez Commemorative Yentzen Classic Duck Call

As Groves, Texas duck call maker Sure-Shot Game Calls celebrates their 60th anniversary during 2019, company CEO Charlie Holder shows off the limited edition Yentzen Classic aimed at commemorating the life and times of company founder Jim 'Cowboy' Fernandez. With a special autographed box and a laser engraved call body, the Cowboy Classic is a perfect way to honor the legacy of the 1959 world duck calling champ and inventor of the double-reed duck call.

Browning A5 Shotgun - 'Gun Stories'

Gun Stories host Joe Mantegna talks about the origin and history of the Browning A5 shotgun.

Puppy Training Getting Started

Puppy Training Getting Started

See more Popular Videos

Trending Stories

Accessories

8 Best Choke Tubes for 2017

Wildfowl Online Staff - October 25, 2017

While there's no guarantee they'll make you a better shot, these 8 newly-designed shotgun...

Shotguns

Best New Waterfowl Shotguns for 2019

Lynn Burkhead - January 23, 2019

Check out our picks for the best new waterfowl guns from the 2019 SHOT Show!

Shotguns

Best Waterfowl Shotguns of 2018

John Taylor - September 25, 2018

Author John M. Taylor has broken down the top waterfowl shotguns for the 2018 season.

See More Stories

More Recipes

Recipes

Bacon-Wrapped Duck Breast Poppers Recipe

Lynn Burkhead - November 20, 2017

Bacon-Wrapped Duck Breast Poppers Recipe (Photo courtesy of Lynn Burkhead) Perfect for party

Recipes

Pan-Seared Teal With Tart Cherries Recipe

Jenny Nguyen-Wheatley - October 25, 2017

Serve this pan-seared teal recipe with a green salad and roasted squash. (Jenny...

Recipes

Cassoulet with Grilled Duck Breasts Recipe

Jacques Haeringer - November 02, 2017

Serve this delicious cassoulet with grilled duck breasts for your next family dinner. (Photo

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.

×