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Duck Cassoulet

Duck Cassoulet

with Toasted Ciabatta

Duck can be used in so many delicious ways, sometimes it's hard to know where to begin. This decadent Southern French dish could be the perfect introduction to this wonderful protein! We let the duck shine by using everything duck breast has to offer, but it's the combination of beautifully seared meat and a luxurious buttery bean stew that makes this dish a winner. Happy eating!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

2 unit

Duck Breast

14 g

Parsley and Thyme

113 g


2 unit

Garlic, cloves

398 mL

Cannellini Beans

1 unit

Chicken Broth Concentrate

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

100 g

Bacon Strips

2 unit

Ciabatta Roll

(Contains Gluten)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1130 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate74 g
Sugar3 g
Dietary Fiber12 g
Protein75 g
Cholesterol365 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Small Bowl
Measuring Cups
Measuring Spoons


Cook duck

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and sear until skin is crispy, 10-12 min. Flip duck over and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and fat for use in step 3.) Roast duck in the middle of the oven until cooked through, 8-13 min.** When duck is done, transfer to a plate to rest, 3-5 min.


While duck cooks, peel, then mince or grate garlic. Roughly chop parsley. Strip thyme leaves from stems, then roughly chop.

Cook bacon

Cut bacon into 1/4-inch pieces. Heat the same pan (from step 1) over medium. When hot, add bacon. Cook, stirring frequently, until bacon is crispy, 4-5 min.** Reserve 1 tbsp fat (dbl for 4 ppl) in a small bowl.

Make cassoulet

Add garlic, thyme and mirepoix to the pan with bacon. Season with salt and pepper, then cook, stirring frequently, until mirepoix is slightly softened, 3-5 min. Stir in cannellini beans and liquid, broth concentrate, vinegar and 1 1/2 cups water (dbl for 4 ppl). Bring to a simmer over medium-high, then reduce to medium. Cook, stirring occasionally, until thickened slightly, 6-8 min.

Toast ciabatta

Halve ciabatta. Arrange on another baking sheet, cut-side up. Brush with 1 tbsp reserved bacon and duck fat (dbl for 4 ppl), then season with salt and pepper. Toast in the top of the oven until golden-brown, 5-8 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Finish and serve

Add 3 tbsp butter (dbl for 4 ppl) to cassoulet, then stir to combine. Thinly slice duck. Divide cassoulet between bowls. Top with duck. Sprinkle parsley over top. Serve toasted ciabatta on the side.

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