Argentinian-Style Roasted Duck Cassoulet
A hearty and flavorful dish that combines the rich flavors of Argentinian cuisine with the classic French cassoulet. A slow-cooked casserole of duck, white beans, and juicy meat.
Ingredients
- ●1 whole (3-4 lbs) duckpreferably with the skin on
- ●1 cup dried cassoulet beanssuch as cannellini or Great Northern beans
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 large red bell pepperchopped
- ●2 tbsp tomato pasteconcentrated
- ●1 cup chicken brothhomemade or store-bought
- ●2 tbsp cognac (optional)for added flavor
Instructions
- 1
1. Preheat the oven to 425°F (220°C).
- 2
2. Rinse the duck and pat it dry with paper towels. Season with salt and pepper.
- 3
3. In a large Dutch oven, heat the chicken broth over medium heat.
- 4
4. Add the onion, garlic, and red bell pepper to the pot and cook until the vegetables are softened.
- 5
5. Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly.
- 6
6. Add the cassoulet beans to the pot and stir to combine.
- 7
7. Place the duck in the pot, breast side up.
- 8
8. Cover the pot with a lid and transfer it to the preheated oven.
- 9
9. Roast the duck for 20 minutes, then reduce the heat to 375°F (190°C) and continue cooking for an additional 20-25 minutes, or until the duck is cooked through.
- 10
10. Remove the pot from the oven and let it cool for 10 minutes.
- 11
11. Strain the juices from the pot and discard the solids.
- 12
12. Serve the duck with the cassoulet beans and juices spooned over the top.