Duck Cassoulet in Individual Ramekins


Serving Size {20 Servings}


Breadcrumb Topping:

1 Tbsp Duck Fat

1/2 Cup Bread Crumbs

1 Tbsp Chopped Parsley


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


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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.

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