Cassoulet au Canard (Duck Cassoulet) Print

Duck Cassoulet

Serves 4

4 Duck Breasts, Skin on, and scored
100g Alsace bacon, diced or aged smoked bacon
2 Shallots Finely Diced
2 cloves of garlic, pureed
400g cannellini beans
4 spring onion, finely chopped
2 tbsp of finely chopped parsley
2 tbsp of finely chopped chives
Sprig of thyme
100ml white wine
400ml chicken stock
25ml white wine vinegar
20g butter

Preheat oven to 180°c

Method

  1. In a cold pan, add the duck skin side down.
  2. Place onto a low heat and after 5 minutes, pour out excess fat, and turn up the heat.
  3. Fry till the skin develops a lovely golden colour. Turn over and brown the other side.
  4. Remove the duck from the pan and place onto a roasting tray and add to the oven for 5/8 minutes.
  5. Add the diced bacon to the pan and cook for 2-3 minutes.  When the bacon is crispy add the shallots, thyme and garlic for 2 minutes.
  6. Next add the wine and vinegar, then reduce by half.  Add the chicken stock. Bring to the boil and your beans to heat them through.
  7. Fold in the herbs, butter and spring onion, and don’t forget to season well.  
  8. Slice your duck and serve on top of your bean ragout.
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