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 for a few minutes. The fried vegetables consist of carrots, potatoes, leeks, and snap peas, washed down with beef broth. You’ll love it.
Ingredients list for the baked duck confit
- 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.
Directions
Cut the tails off the snap peas and blanch them in boiling salted water for 1 minute. Drain and refresh in a cold water bath to maintain a nice green color.
Peel the carrots and potatoes, then slice them obliquely, 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 until the fat melts. 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 to color the aumonieres.
Tip:
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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Baked Duck Confit
- 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.
Instructions
- Cut the tails off the snap peas and blanch them in boiling salted water for 1 minute. Drain and refresh in a cold water bath to maintain a nice green color.
- Peel the carrots and potatoes, then slice them obliquely, 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 until the fat melts. 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 to color the aumonieres.
Recipe Notes
- Sprinkle vegetables with fresh herbs.
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Reviews (1)
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Chad
2021-02-22 18:39:57
I made this without the brick and it was still pretty good 😁
