Duck Confit with Small Vegetables

Duck Confit with Small Vegetables

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Today I propose a duck confit wrapped in aumonieres, accompanied by vegetables! Duck meat is sliced ​​and quickly sautéed with garlic, shallots and parsley. It is enclosed in filo pastry and baked in the oven a few minutes. The fried vegetables consist of carrots, potatoes, leeks and snap peas, washed down with a beef broth. You’ll love it.

Preparation time: 30 minutes
Cooking time: 15 minutes
Difficulty: Easy

Ingredients: Duck Confit with Small Vegetables

For 4 people:

  • 7 ounces (200 g) of snap peas
  • 7 ounces (200 g) of potato
  • 7 ounces (200 g) of carrots
  • 7 ounces (200 g) of mini leeks
  • 5 cloves of garlic
  • 1/2 cup (10 cl) beef broth
  • 4 confit duck legs
  • 2 tablespoons of chopped parsley
  • 1 shallot
  • 4 sheets of brick
  • Olive oil, salt, pepper.


Cut the tail of the snap peas and whiten them in a pan of boiling salted water for 1 minute. Drain and refresh in cold water bath to maintain a nice green color.
Peel carrots and potatoes and then slice them oblique way from 3 to 4 mm thick. Clean, shorten and cut leeks into sticks.
In a skillet, heat a little oil. Add all vegetables and 3 peeled garlic cloves. Cook over medium heat for 8 minutes. Mix gently with a large clip. Deglaze with 1/2 cup (10 cl) of beef broth. Season with salt and pepper. Cook 1 minute.
Heat the duck legs to melt the fat. Drain and remove skins. Detach the flesh from the bones and chop it finely. Recover and cut half of the skins into small cubes. Peel and chop the shallots. Peel and crush the garlic cloves.
In a skillet, heat a little oil. Sweat the shallots and garlic. Add duck skin, duck meat and parsley. Bake for 10 minutes over low heat, stirring occasionally. Season with salt and pepper.
Remove filo pastry from the refrigerator in advance. In the center, spread the duck meat. Close purses with wooden pins. Place the pouches on a baking tray lined with baking paper. Bake at 400°F (205°c) for 5 to 8 minutes time to color the aumonieres.


Sprinkle vegetables with fresh herbs.

Wine suggestion:

A mature red wine with a dense texture: Bandol, Chateauneuf du Pape, Minervois, California Cabernet, Rioja from Spain, Italy Chianti Classico…

Duck Confit in Aumonieres with Small Vegetables

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