Recipe: Duck Cassoulet

Duck Cassoulet by Chef Christopher Gross at Christopher's at the Biltmore Fashion Park.

  For 4 persons

 2 strips of thick cut bacon

 4 duck legs  (confit optional)

 24oz of instant potato buds 

 2 cups chicken stock (optional 1 cup chicken stock 1 cup brown veal or duck stock)

 4 cups small white beans 

 4 links of merguez sausage 

 4 oz. black Portobello powder optional or smoked Spanish paprika 

 2 cloves of garlic

 3 branches of diced celery

 1 carrot diced 

 Sprig of thyme

 1 bay leave 

 ¼ cup chopped parsley

 2 chopped shallots 

 1.Roast the duck legs under the broiler till golden brown and save the rendered duck fat.

    2.  In a slow cooker on low cook for 6-8 hours the beans with the duck, chicken stock (you may add more just enough to cover all the ingredients), garlic, thyme and shallots.

  3.During the last hour add the diced vegetable.

  4.When finished remove to a casserole and if there is too much liquid remove some and reduce to concentrate the flavor and then add back to the casserole.

  5.Cook in a pan your merguez sausage that has been rolled in the mushroom powder or the paprika and cook fully and hold till your finishing the Cassoulet.

  6.Take 2 oz. of the reserved duck fat and cook the bacon cut into smaller pieces then add the potato buds and parsley, toss this in the pan for 1 minute. Add the sausage to the casserole and sprinkle the potato mixture on top and place under the broiler one min or until golden brown and serve.

  7. Try a Cotes du Rhone or a wine from the Madiran

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