Monday, 1 December 2008
Duck Breast Cassoulet
Or, what you do with a pack of duck breasts approaching their best-before date.
Well what you do, is slash the skin of the duck breasts a couple of times and rub a bit of salt in. Pan fry them quite hard for about 6 minutes, skin side down without fussing with them too much (pour off the fat that is released a couple of times - keep the fat in the freezer for roasting potatoes in at Christmas).
Flip the breasts over onto the flesh side and cook for another couple of minutes. These were easily 1 1/2" thick so they needed a lot of cooking.
Then add a plastic container of leftover baked beans to the pan. By the time the beans are properly hot through, your duck will be cooked perfectly medium rare. By the time you've taken your pictures (with the phone because the camera batteries have died and won't hold a charge), the duck will be nicely rested and beautifully tender. Not bad for a quick lunch!