How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Duck Cassoulet?

You need 13 ingredients. The key ingredients include: 1 whole Head Garlic, 6 Tablespoons Olive Oil, Divided, 2 cups Cippolini Or Pearl Onions, Salt And Pepper, and more.

Is Duck Cassoulet suitable as meat & poultry?

Yes, Duck Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Duck Cassoulet?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Cassoulet Recipe

Name: Duck Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Head Garlic; 6 Tablespoons Olive Oil, Divided; 2 cups Cippolini Or Pearl Onions; Salt And Pepper; 1/2 cups Bacon, Diced; 1 cup Shallots, Diced; 2 whole Heaping Cups Kale, Cut Into Bite Size Pieces; 4 cups Bird Stock, Duck Stock Or Vegetable Stock; 1- 1/2 cup (15 Oz. Size) White Cannellini Beans, Cooked; 3 cups Duck Confit, Leg And Skin Pulled From Bone; 2 cups Panko Bread Crumbs, Or Other Plain Bread Crumbs; 1 teaspoon Rosemary, Picked And Finely Chopped; 1/2 teaspoons Red Pepper Flakes

Duck Cassoulet

Eats Now Editorial Team · 697 kcal · Meat & Poultry

1
1.
2
Place the head of garlic in tin foil and drizzle with 1 tablespoon olive oil.
3
Close the tin foil and place in the oven.
4
Cook until the cloves are soft, about 1 hour.
5
Remove from the oven and squeeze the cloves out of the garlic skin.
6
Mash it with a spoon on a cutting board and set aside.
7
2.
8
In a skillet or ovenproof pan, heat 1 tablespoon olive oil and brown the cippolini onions on one side, about 3 minutes.
9
Season them with salt and pepper, flip them over and place the pan in the oven.
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Cook until browned and tender, about 30 minutes, tossing frequently, and remove from the oven.
11
If using cippolinis, cut them into quarters; if using pearl onions, leave them whole, and set aside.
12
3.
13
In a 10-inch skillet, render the bacon on medium-low heat until just crispy.
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(A smaller skillet will not be large enough to hold the entire contents of the recipe.)
15
4.
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Add the shallots and sweat.
17
5.
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Add the kale and wilt.
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6.
20
Add stock and simmer for 10 minutes.
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7.
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Add garlic puree, beans and cippolinis and simmer for 15 minutes.
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8.
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Add duck meat and simmer for 1/2 hour.
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9.
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Preheat the oven to 350 degrees F.
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10.
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In a separate saute pan add the remaining 4 tablespoons olive oil.
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Brown the bread crumbs, stirring constantly.
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Add rosemary, and red pepper flakes.
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Remove the bread crumbs from the heat and continue to stir for a few minutes until the pan cools down.
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11.
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Garnish the cassoulet with the bread crumbs and place the whole thing in the oven for 10 minutes.
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12.
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Serve immediately in the skillet, table side.
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Tip for onions: soak them in a bowl of warm water.
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When youre ready to peel, use a small knife and cut a slit down the side, then peel the skin back around the onion in one layer.
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Note: this dish can be cooked in a casserole or other pan that can be transferred to stove.
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A skillet works best because the flavors dont have to be transferred and can be served tableside.

Duck Cassoulet

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