Smoked Duck Cassoulet 

Smoked Duck Cassoulet - BRIENNE BOORTZ
  • Brienne Boortz
  • Smoked Duck Cassoulet


2 tbsp. butter, melted

1 c. bread crumbs

1 tbsp. parsley, minced

4 oz. pancetta, medium dice

1 lb. smoked duck, pulled

4 oz. white beans

4 oz. pearl onions, cut in fourths

1 tbsp. garlic, minced

4 oz. baby carrots, cut ½-inch long

1 green apple, medium dice

1 c. Alsace Riesling

½ c. veal stock

1 tsp. sage, fresh, minced

1 tsp. thyme, fresh, minced

2 oz. fennel, fresh, cut ½-inch long

salt and pepper to taste


Mix melted butter, bread crumbs and parsley, and set aside. Render the fat out of the pancetta and sauté with duck, white beans, onions, garlic, baby carrot and apple pieces. Deglaze with Riesling. Add veal stock and herbs, then pour into mini Dutch ovens. Top with bread crumb mixture and bake for 20 minutes. Serves 4.


I absolutely love cassoulet. It's a dish you can prepare mostly in advance, then bake and serve, which works out great when you just get back from snowboarding or hiking. Cassoulet is also very easy to change up — you can add sausage, chicken, pork shoulder, boar, etc. I have even made it with lobster and scallops. It truly is a versatile dish, whose heartiness makes it an obvious choice for comfort food.

— Submitted by Maxi's Restaurant at the Doubletree Hotel - World Arena chef Jason Gust


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