French food Friday - Verrines Filled With Duck Confit, Ceps & Crushed Peas
When I saw this recipe, I thought this is perfect for me to cook for French Boyfriend as it is a bit different to plain duck confit which we eat quite a lot of.
Verrines Filled With Duck Confit, Ceps & Crushed Peas
Glass verrines are very fashionable in France, but you can also use individual soufflé dishes or cocottes. The duck and peas can be prepared ahead, making this a wonderfully easy dinner-party dish. Tinned confit duck legs (cuisses de canard) can be bought online (for example, from www.confitdirect.co.uk or www.gasconline.com), and from some delicatessens and specialist butchers.
FOR THE DUCK:
FOR THE PEAS:
FOR THE DUCK:
- 25g dried ceps
- 2 tablespoons duck fat (spooned from the tin of confit)
- 1 onion, peeled and finely chopped
- 2 sticks celery, finely chopped
- 1 garlic clove, crushed
- 2 tablespoons plain flour
- 1 teaspoon tomato purée
- 1 tablespoon finely chopped fresh rosemary
- 3 legs of confit of duck
- Salt and freshly ground black pepper
FOR THE PEAS:
- 25g butter
- 4 spring onions, whiteparts only, finely chopped
- 400g frozen petits pois
- 4 tablespoons crème fraiche
- 2 tablespoons roughly chopped flat-leaf parsley
- 6 sprigs chervil to garnish, optional
- For the duck, heat the oven to 190°C/mark 5. Soak the ceps in 400ml boiling water for 30 minutes. Meanwhile heat the duck fat in a saucepan and cook the onion, celery and garlic over a gentle heat for 15-20 minutes, stirring occasionally, until soft and slightly golden. Stir in the flour and cook for 1 minute.
- Lift the ceps out of the soaking liquor and roughly chop. Gradually pour the liquor over the cooked vegetables, leaving any gritty residue behind, and stir over a low heat for 3-4 minutes until thickened. Stir in the tomato purée, rosemary and chopped ceps. Take off the heat while you prepare the duck.
- Remove all the solidified fat from around the legs and wipe with kitchen paper. (You can keep the duck fat for roasting potatoes; it will keep for a few weeks in the fridge.) Remove the skin from the duck and set aside for later. Pick off the meat from around the bones and roughly chop it.
- Stir the duck meat into the sauce and cook gently for 5 minutes. Taste and season with salt and pepper. Set aside.
- Lay the duck skin on a non-stick baking tray and cook in the oven for 15 minutes or until crisp and golden. Pour off the rendered fat, cool a little, then break the crispy skin into little pieces. Set aside.
- For the peas, melt the butter in a saucepan and cook the spring onions on a medium heat for 5 minutes. Add the peas, crème fraiche, salt and pepper. Cover and cook for 10-12 minutes, stirring once or twice. Roughly mash with a potato masher. Taste and season again if necessary.
- To serve, heat the verrines through in hot water and briefly reheat the duck and peas. Dry the verrines, then place a generous spoonful of the duck mixture in each and top with a spoonful of peas. Garnish with the chopped parsley, crispy duck skin and, if using, chervil.
bon appetit à tous, Leeann
photo and recipe from here