Gascon Duck Breast with Cassoulet Beans

Serving: 466 g

Ingredients

• duck breast150 g
• kidney beans150 g
• pork sausage40 g
• onion45 g
• garlic6 g
• tomato60 g
• breadcrumbs15 g

Recipe steps

1. Score the duck fat, salt it, and render skin-side down in a cold ovenproof pan over medium heat for 12 minutes; set the breast aside skin-side up and pour off most of the fat.
2. Brown the sliced sausage in the pan, then sweat the chopped onion and garlic with a sprig of thyme and a bay leaf until soft.
3. Add the chopped tomato and the drained beans with a splash of water or stock, season, and simmer 15 minutes until thick and creamy.
4. Settle the duck breast on top skin-side up, scatter the breadcrumbs over the beans, and bake at 200 C for 10 minutes until the crust is golden and the duck is rosy.
5. Rest 8 minutes, then slice the duck and serve straight from the pan, breaking the crust into the beans.

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