Quick Duck And Chicken Cassoulet Recipe

Name: Quick Duck And Chicken Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 duck breasts; 8 -10 chicken drumsticks; 3 shallots, peeled and halved; 4 garlic cloves, crushed; 8 ounces bacon, thickly sliced and chopped; 2 -3 lbs canned cannellini beans, drained; 1 1/2 lbs canned chopped tomatoes; 1/2 pint chicken stock; 2 tablespoons marjoram, chopped; 2 tablespoons oregano, chopped; 6 ounces salami, thickly sliced; salt and black pepper

Servings: persons

8 duck breasts
8 -10 chicken drumsticks
3 shallots, peeled and halved
4 garlic cloves, crushed
8 ounces bacon, thickly sliced and chopped
2 -3 lbs canned cannellini beans, drained
1 1/2 lbs canned chopped tomatoes
1/2 pint chicken stock
2 tablespoons marjoram, chopped
2 tablespoons oregano, chopped
6 ounces salami, thickly sliced
salt and black pepper

1
In a large casserole dish, brown the duck breasts for about 8 minutes.
2
Take the duck breasts out of the casserole.
3
Keep 1 tablespoon of the duck fat, and pour away the rest.
4
Brown the chicken drumsticks in the casserole dish for about 10 minutes, until they are golden on all sides.
5
Take the chicken out of the casserole.
6
Put the halved shallots (or chopped onion), crushed garlic and bacon into the casserole, and heat, stirring, for 5 minutes.
7
Return the duck and chicken to the casserole.
8
Add in the drained cannellini beans, tomatoes, chicken stock, chopped herbs and salami.
9
Bring to the boil, then simmer it on the stovetop for an hour and a half.
10
Instead of on stovetop, you could put it in the oven for an hour and a half at a medium heat. (I think I used 160 degrees C.).
11
Season with salt & black pepper.
12
I served this with new baby potatoes tossed in butter, french bread and a salad, and added parsnip and turnip mashed together - but then I had 3 more guests than I'd expected!

920

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 duck breasts, 8 -10 chicken drumsticks, 3 shallots, peeled and halved, 4 garlic cloves, crushed, and more.

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

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

That's it — enjoy your meal!

Quick Duck And Chicken Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions