Kamado Joe: 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

Co

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.

DSC_1018

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

DSC_1022

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.

Advertisements