Duck Cassoulet

ggIt’s always a shame when people put their barbecues away after summer – I love my autumn outdoor cooking. Autumn is the best season for stews, soups and my cassoulet – great food for a cold and windy day.

Whatever the weather you can leave your food on your ceramic barbecue and cook low and slow for hours with confidence. Strangely, a lot of my low and slow is timed around a rugby match ! I have very warm memories of the cassoulets that I ate in France, it is usually made with pork but I decided to try duck breast – and it was worth it.

Fire up the Kamado Joe with just the grill, with no deflector plate. Put your dish on the grill and add a little olive oil


Once this is hot, add the bacon and gently cook, once starting to brown add the carrots, mushrooms, onions, celery and garlic and cook for about 5 minutes or until the onions have become translucent.

DSC_1013 DSC_1015

Remove from the heat and put this mixture into a bowl. Using the same dish sear off the 4 duck breasts both sides – add some salt and pepper to the duck as you go.

DSC_1016 DSC_1017

Once browned, remove and deglaze the dish with a little of the vegetable stock. Re-add all the cooked bacon and vegetables mixture adding all the stock, the beans and  bay leaves. Stir in the tomato paste and add seasoning.


Place the breasts on top of the beans, skin up, but don’t completely cover your duck breasts.


Time to change your KJ from direct cooking to a low and slow oven so remove the dish and add the deflector plates using some heat proof gloves. Place the dish back on top of the grill, put a lid on the dish and close the lid. Set the temp for 100/125 c and  leave to simmer away for at least 3-5 hours.

Before serving remove the skin carefully and, in a frying pan, cook the skins until they turn crispy. This tastes and looks great and is an easy way to make duck bacon !

Serve with some creamy spring onion mash potato. Enjoy

Recipe: 4 duck breasts, 100g chopped smoky bacon, 200g sliced onions, 2 tbsp tomato paste, 2 tbsp crushed garlic, 2 bay leaves, 1  1/2 pints vegetable stock, 80 g chopped carrot, 100 g chestnuts, 80 g chopped mushrooms, 400 g butter beans, 400 g red kidney beans, 1 stick celery chopped, 400 g haricot beans.