Duck Cassoulet in Individual Ramekins

Ratings

Serving Size {20 Servings}

Ingredients


Breadcrumb Topping:


1 Tbsp Duck Fat


1/2 Cup Bread Crumbs


1 Tbsp Chopped Parsley


Cassoulet:


8 oz Shredded Maple Leaf Farms Duck Leg Confit Meat


4 oz Pancetta


2 Tbsp Duck Fat


3 oz Leeks, diced


1 oz Carrots, diced


3 oz Spanish Onions, diced


3 oz Celery, diced


4 oz Tomato Paste


2 Tbsp Chopped Garlic


4 oz Red Wine


1 Quart Duck Stock


38 oz Cannelloni Beans, canned, drained


2 Tsp Fresh Thyme


2 Tbsp Chopped Fresh Parsley


2 Bay Leaves


1 Tsp Kosher Salt


1/8 Tsp Black Pepper

Directions

Share this recipe

Breadcrumb Topping: 1. Melt duck fat in small saute pan over medium heat.


2. Stir in bread crumbs, parsley, and cook for 5 minutes, stirring occasionally until bread crumbs are golden brown. Set aside.


Cassoulet: 3. Slice pancetta 1/8" thin and cut into 2" squares. Render pancetta in large saute pan. Remove pancetta; set aside.


4. In the same pan add duck fat and saute diced vegetables and cook until golden, about 10 minutes. Add garlic and tomato paste; cook for an additional 5 minutes.


5. Deglaze the pan with red wine. Bring to a boil. Add stock, beans, herbs, and reserved pancetta. Bring to a boil and reduce liquid by half (about 15-20 minutes). Add duck meat and simmer for an additional 5 minutes. To assemble: Add cassoulet to a 4 oz ramekin and top with seasoned breadcrumbs. Can be reheated at service.




Reviews  { write a review }

Anonymous

Excellent!!