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Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras Recipe

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Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras
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Ingredients
16
Count
Nutrition
1454
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
  3. For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
  4. For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
  5. In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.
  6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1454.3 Kcal (6089 kJ)
Calories from fat 815.9 Kcal
% Daily Value*
Total Fat 90.66g 139%
Cholesterol 373.9mg 125%
Sodium 1448.88mg 60%
Potassium 849.37mg 18%
Total Carbs 94.15g 31%
Sugars 23.59g 94%
Dietary Fiber 14.3g 57%
Protein 59.26g 119%
Vitamin C 17.9mg 30%
Vitamin A 25.3mg 843%
Iron 312.5mg 1736%
Calcium 301.1mg 30%
Amount Per 100 g
Calories 253.01 Kcal (1059 kJ)
Calories from fat 141.95 Kcal
% Daily Value*
Total Fat 15.77g 139%
Cholesterol 65.05mg 125%
Sodium 252.07mg 60%
Potassium 147.77mg 18%
Total Carbs 16.38g 31%
Sugars 4.1g 94%
Dietary Fiber 2.49g 57%
Protein 10.31g 119%
Vitamin C 3.1mg 30%
Vitamin A 4.4mg 843%
Iron 54.4mg 1736%
Calcium 52.4mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.8
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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