Recipe Blog - Feature - Smoked Duck Cassoulet

Smoked Duck and Summer Vegetable Cassoulet

By: Neil Rankin

Duck is and always will be one of the best things to slow cook with wood smoke. The fats take on smoke like no other meat, and to then add this to a delicious stock and dredge a chunk of crusty bread though the lot is a comfort food match from the gods.

Prep Time
10 min
Cook Time
90 min
Yield
4 to 6
Difficulty
Medium

Smoked Duck and Summer Vegetable Cassoulet

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Ingredients

Method

Photos

Ingredients
  • 1 nice whole British duck 

  • Salt

  • Pepper

  • 40g Raz el hanout spice

  • 1 baguette 

Summer Vegetable Cassoulet:

  • 1 courgette

  • 4 asparagus 

  • 2 Purple sprouting broccoli stalks 

  • 1 White onion 

  • 200ml wine 

  • 1 tin navarrico butter beans

  • Few sprigs Thyme 

  • Few springs Rosemary 

Additional Equipment Needed:

  • Cast iron pot for cassoulet

Method
  1. Duck is rubbed in spice and salt then it is first smoked at a low temp 120oC -140oC for 30-45 mins then cooked in the oven for an hour at a similar temp. 
  2. Grill the green vegetables and onion on a hot grill surface. 
  3. In a pan on the grill reduce the wine by 3/4s. Add the Beans with the thyme and rosemary. 
  4. Remove the duck and add the juices to the beans. Chop the duck and the veg and cook both in the beans for a little longer. 
  5. Salt to taste, tear up the baguette and serve on the side or place on top of the cassoulet to dunk. 

Enjoy Neil’s hearty and warming Smoked Duck and Summer Vegetable Cassoulet for special barbecue occasions! 

Share your best Duck BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonGrillsUK and #Napoleon&Neil

Happy Grilling! 

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Neil Rankin
Neil Rankin

A physics graduate and ex sandwich entrepreneur Neil began his career cooking late in life.

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