Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras
- 3 tablespoons butter
- 1 tablespoon minced shallot
- 2 cups cooked white beans
- 1 cup shredded duck confit
- 4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly
- 1 cup reserved white bean cooking liquid
- 1 cup duck stock, if necessary
- 2 pounds cooked local braising greens, such as collards, kale, chard and frisee
- Kosher salt and freshly ground black pepper, to taste
- Duck breast:
- 4 wild mallard duck breasts
- Salt and freshly ground black pepper
- 4 tablespoons clarified butter, plus 2 tablespoons whole butter
- 2 cloves garlic
- 2 sprigs rosemary
- Foie Gras:
- 6 ounces duck foie gras, cut into 4 portions
- Kosher salt and freshly ground white pepper
Preheat oven to 350 degrees F.
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.
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.
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.
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.
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.
Recipe courtesy of Walter Bundy, Lemaire Restaurant