Southwestern Duck Cassoulet

Honorable Mention, 1997 Chef Recipe Contest, Chef Robert Simmelink


Serving Size {6 servings}


2 1/4 cups Navy Beans

2 Tbsp Olive Oil

1 Onion, small dice

2 Cloves Garlic, chopped

5 1/2 cups Chicken Stock

3 Strips Applewood Smoked Bacon

1 Large Carrot, peeled

6 each Maple Leaf Farms Duck Bone-In Leg and Thigh

2 Tbsp Kosher Salt

1 Tbsp White Pepper, fresh ground

2 tsp Cumin

3 Links Duck or Veal Sausage

1 Bouquet Garni, Parsley, Thyme, Bay Leaves, Cloves & Tarragon

3 Small Corn Tortillas, toasted

1 or 2 Ancho Chilies, roasted

1/4 cup Cilantro, chopped

As Needed Salt and Pepper

18 Corn Tortillas

3 Large Carrots, fine julienne

As Needed Salt

As Needed Chipotle Oil - Canned Chipotle blended with oil


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1. Soak beans overnight; drain.

2. Sweat onions and garlic in oil. Add beans; cover with stock. Add bacon and carrot; simmer for one hour.

3. Season duck pieces with salt, pepper and cumin. In hot sauté pan, sear duck pieces and sausage. Add duck, sausage and bouquet garni to bean mixture. Bake in a 350°F oven for 1 hour or until beans are tender. Remove carrot, bacon and bouquet garni. Remove duck pieces and sausage; set aside.

4. Purée 1/4 of the bean mixture with 3 toasted tortillas and chilies. Add puréed mixture back to the reserved beans; fold in cilantro and season.

5. Slice duck meat. Cut remaining tortillas into 4-inch rounds; fry.

6. Lay one tortilla in the center of the plate, spread with 3 tablespoons of bean mixture and top with 3-4 ounces of duck. Repeat with a second layer of beans and duck ending with the third tortilla.

7. Cut sausages into slices, mark decoratively on grill and arrange around tortillas on each plate.

8. Fry carrots, drain and sprinkle with salt. While warm, roll into 6 small balls (they should look like tumbleweeds.) Place one "tumbleweed" on top of each tortillas stack. Drizzle plate with chipotle oil; serve immediately.

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