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Duck breast with chorizo cassoulet

Before you jump to Duck breast with chorizo cassoulet recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some changes. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, primarily by making your cooking area more green.

Changing light bulbs is actually as good an area to start as any. This will go beyond the kitchen, but that is okay. Compact fluorescent lightbulbs are generally energy-savers, and you must use them rather than incandescent lights. Although costing a little more in the beginning, these types of bulbs last as long as ten of the standard type as well as using a lot less energy. Changing the light bulbs would certainly keep plenty of bulbs out of the landfills, and that's good. Together with different light bulbs, you need to learn to leave the lights off when they are not needed. In the kitchen is where you'll frequently discover members of a family, and often the lights may not be turned off until the last person goes to bed. And it's not confined to the kitchen, it happens in other parts of the house also. Make a habit of having the lights on only when they are needed, and you'll be surprised at the amount of electricity you save.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite straightforward to live green, after all. It's concerning being functional, usually.

We hope you got benefit from reading it, now let's go back to duck breast with chorizo cassoulet recipe. You can have duck breast with chorizo cassoulet using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Duck breast with chorizo cassoulet:

Take 2 of duck breasts.
Provide 60 g of chorizo sausage diced.
Provide 100 ml of passata.
You need 240 ml of chicken stock.
You need Sprig of thyme finaly chopped.
You need Handful of flat leaf parsley roughly chopped.
Take 5 of shallots sliced.
Prepare 2 of garlic cloves minced.
Prepare 1 of medium carrot fine diced.
Take 80 ml of white wine (savignon blanc).
Prepare 240 g of cannelini beans.
Take 1 clove of crushed.
Take of About 200 ml water.
Provide of Salt.
Provide of Black pepper.

Steps to make Duck breast with chorizo cassoulet:

Score the skin of the duck breast. Season the breast with salt and pepper from both sides..
Prepare all the ingredients for cassoulet.
Heat up the bbq. In the preheated large skillet add in diced chorizo, onions, garlic, clove, carrot and thyme. Chorizo will release the fat. Use it to sear all of the ingredients for few minutes..
Add in white wine, chicken stock and bay leaves. Simmer for about 15 minutes or until carrots are tender adding water occasionaly. When carrots are soft remove bay leaves and add in passata and beans. Let it simmer slowly and when its ready finish with roughly chooped flat leaf parsley and set aside. Check seasoning and consistency..
To cook the duck breast place it on pre heated Bbq skin down (medium heat). Cook it for about 7 - 9 minutes and then turn and cook for further 2 minutes. Let it rest for 5 minutes in warm place. Slice it up.
Plate it up.

It's an occasion to break out the It's an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally. A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage. To serve, place the confit duck cassoulet in the centre of a plate and top with the sliced duck breast and the honey-glazed duck leg.

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