Cooking time 5 to 20 min 20 to 30 min 30 min and more

Featured recipes

Your cart is currently empty.

Voir nos produits

Duck vol-au-vent

Preparation : 15 minutes
Cooking : 20 minutes
Portions : 6

vol-au-vent de canard

Back to recipes

Where to find this product Cookmode Print

Ingredients

4 confit legs, deboned and shredded or 500 g Brome Lake duck confit meat
6 vol-au-vent
750 ml (3 cups) 2% milk
250 ml (1 cup) duck stock
90 ml (6 Tbsp) duck fat
90 ml (6 Tbsp) flour
Pepper to taste
1 large carrot peeled and sliced
2 parsnips peeled and sliced
1 French shallot thinly sliced

Preparation

Blanch the carrots and parsnips.
In a frying pan, melt the duck fat and sweat the shallot. Add the flour and mix to create a roux. Add the duck stock, milk and bring to a boil while stirring constantly.
Add half the confit duck meat, the vegetables and mix. Season to taste and serve on pastry shells.
Garnish with the rest of the duck meat and serve immediately with the green pea puree (see accompaniment) and green beans with roasted peppers.

Accompaniment

Green pea purée:

340gr frozen peas
150 ml canola oil
25 gr. parmesan
5ml fleur d’ail
5 gr. Pepper

Thaw the peas and put in the blender. Add all the other ingredient and mix.
Serve on your duck vol-au-vent.

5 to 20 min 20 to 30 min 30 min and more

Leave a Reply Cancel reply