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1
Preheat oven to 350 degrees F.
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2
For the cassoulet: In a medium saucepan over low heat, melt the butter.
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3
Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid.
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4
Simmer to blend flavors, about 15 to 20 minutes.
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5
If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency.
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6
At the very end, add the local braising greens.
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7
Season, to taste, with salt and freshly ground black pepper.
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8
Keep warm.
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9
For the duck breast: Season duck with salt and pepper.
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10
Heat a large skillet over medium heat.
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11
Add the clarified butter.
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12
Place the duck breasts in the pan skin side down.
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13
Sear the breasts until the skin is crispy, about 2 to 3 minutes.
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14
Flip, add the garlic cloves, rosemary sprigs, and fresh butter.
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15
Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck.
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16
Let rest for about 5 minutes before slicing.
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17
For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal.
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18
Bring a saucepan or water to a gentle simmer.
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19
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.
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20
In a bowl, spoon the white bean ragout into the center.
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21
Allow the sauce to fill the bottom of the dish.
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22
Slice the duck breast, and place on the ragout skin side up.
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23
Open the bag of poached foie gras and season with kosher salt and white pepper.
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24
Place on top of the sliced duck breasts and enjoy.
