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Duck Breast with Confit Duck Cassoulet

Pan-roasted duck breast served over a speedy cannellini bean cassoulet enriched with confit duck meat and chicken stock.

DinnerDuckHigh ProteinFrenchCassoulet
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
35.5g
per serving
142.1 g total
Fat
77.6g
per serving
310.2 g total
Protein
56.2g
per serving
224.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
200
ml
Duck Jus
to serve
Dairy
100
g
Unsalted Butter
LegumesPulses
400
g
Cannellini Beans
tinned, drained
Liquids
275
ml
Chicken Stock
Meat
2
piece
Confit Duck Legs
cut in half, meat shredded from top half, bottom half reserved for glazing
50
g
Pancetta Lardons
4
piece
Duck Breast
skin on, scored
NutsSeeds
2
clove
Garlic
finely chopped
2
tbsp
Rosemary Leaves
roughly chopped
1
piece
Bay Leaf
1
tbsp
Flat leaf Parsley
chopped
OilsFats
2
tbsp
Duck Fat
reserved from the confit duck
Other
2
tbsp
Honey
runny
Vegetables
1
piece
Shallot
finely chopped
0.25
piece
Hispi Cabbage
thinly shredded

Method

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