Duck Cassoulet Recipe
white bean ragout | duck breast | grilled chicken sausage | pumpkin seeds | focaccia gratinee
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Ingredients
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White Bean Ragout
Duck Breast and Sausage
Focaccia Gratinee
Method
Preparation of the White Bean Ragout
- 1
Prepare the Beans
Soak the Cannellini beans overnight in water. Drain and rinse before cooking.
- 2
- 3
Simmer the Ragout
Add the soaked beans, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1-1.5 hours or until beans are tender.
Cooking the Duck and Sausage
- 4
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper.
- 5
- 6
Cook the Sausage
In the same skillet, add the grilled chicken sausage and cook until heated through.
Finishing Touches
- 7
Prepare the Focaccia
Preheat oven to 375°F (190°C). Cut the focaccia into wedges and brush with melted butter. Place on a baking sheet and sprinkle with grated Parmesan cheese.
- 8
Bake the Focaccia
Bake the focaccia in the preheated oven until golden and crispy, about 10-15 minutes.
- 9
Serve
In a bowl, place a generous serving of the white bean ragout. Top with sliced duck breast and grilled chicken sausage. Garnish with toasted pumpkin seeds and serve with the crispy focaccia on the side.
