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Duck confit in Aumonieres
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A JP Chevré receip |
| Total time: |
55 min. |
| Preparation: |
45 min. |
| Cooking Time: |
10 min. |
| Difficulty: |
Easy |
| Quantity: |
3 |
Ingredients |
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- Rougié duck confit: 1 leg
- "Brick leaf": 2 to 3 pieces
- Rougié duck fat: 1 Kg / 35,28oz (2 lbs)
- Garlic, shallot, chiselled parsley: Enough quantity
- Salt, pepper: Enough quantity
- Gilding: Enough quantity
- Juice of duck: 50 g / 1.76oz
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Preparation |
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- Take the duck confit fat off and bone it. Separe the meat and the skin.
- In a pan with a bit of fat, let fry the half skin cut in small cubes.
- Add the flesh, the shallot, the garlic and the chiselled parsley as well as the juice of duck. Season and let aside.
- Cut 10 disks from 9 to 10 cm diameter in the 'brick leaf'. Brown the rims. Add a little bit of the duck confit preparation. Close the 'aumonière' (the gilding allows to link the rims).
- It is possible to use small aluminium links which will be removed before serving.
- Heat the duck fat (160°C/300°F). Soak the 'aumonières' several times and drain it on an absorbent paper (or brown it in the oven).
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Advise |
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Savour hot at the aperitif. Attention: do not consume when it has just been left from the oven (risk of burns !!!). The same recipe can be elaborated with cubes of foie gras instead of the duck confit, or as a mix to the preparation. |
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