Magret de Canard and Toulouse Sausage Cassoulet

Magret de Canard and Toulouse Sausage Cassoulet

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2 duck breasts, fat scored
6 Toulouse sausages
2 onions, halved and sliced
4 garlic cloves, chopped
3 carrots, halved and sliced
1 large and 1 regular cans whole or diced tomatoes
1 tsp salt
1/2 tsp pepper
1 bay leaf
1 tbsp fresh oregano, chopped
2 sprigs fresh thyme
2 cans of chickpeas or cannellini beans.


In a hot skillet, on a medium low flame, brown and render the fat from the duck breasts. Cut the duck breasts into large cubes, then set aside.  Remove the rendered fat from the skillet and reserve.


Add a tablespoon of the rendered fat and the sausages to the skillet and brown. Remove and reserve.  Add another tablespoon of the fat to the skillet and saute the onions, garlic and carrots until the onion is soft.


Add the tomatoes (breaking up with a fork if whole), salt, pepper, bay leaf, oregano and thyme to the skillet.  Simmer for a few minutes, then add the chickpeas, cubes of duck, then top with the sausages, cover and simmer for an hour.