Duck confit croustade

AT A GLANCE

  • Serves 6 people

  • 30 gm sea salt
  • 6 golden shallots, thinly sliced
  • 6 thyme sprigs, plus 2 tbsp thyme leaves
  • 2 fresh bay leaves
  • ½ tsp black peppercorns
  • 10 duck Marylands
  • 1 each carrot and celery stalk, finely chopped
  • 200 ml verjuice
  • 450 ml veal stock
  • 800 gm duck fat (see note)
  • 3 Granny Smith apples, cut into 1cm dice
  • 2 tbsp finely chopped flat-leaf parsley
  • 18 filo pastry sheets
  • 200 ml clarified butter
  • To serve: apple and witlof salad (optional)
01   Process salt, 1 golden shallot, 2 thyme sprigs, 1 bay leaf and peppercorns in a small food processor until finely chopped, then rub over 4 duck Marylands, place in a non-reactive container, cover with plastic wrap and refrigerate to cure (6-8 hours).
02   Meanwhile, preheat oven to 150C. Heat a frying pan over medium heat, add remaining duck skin-side down, cook until browned and fat is rendered (6-8 minutes), then transfer to a roasting pan. Drain excess duck fat from frying pan, add carrot, celery and remaining shallot, stir occasionally until tender (4-5 minutes), add 150ml verjuice, reduce by half (2-3 minutes). Add stock, remaining bay leaf and thyme sprigs, bring to the simmer, pour over duck in roasting pan, cover with foil and braise in oven until meat falls from the bone (3-4 hours). Remove duck from braising liquid, coarsely shred into a bowl (discard skin, bone and sinew). Skim fat from surface of braising liquid, remove herbs (discard), simmer until reduced to a sauce consistency (15-20 minutes), pour over duck and refrigerate until required.
03   Preheat oven to 120C. Rinse cured duck, pat dry with absorbent paper, place in a small roasting pan in a single layer. Melt duck fat, pour over duck, cover with foil, cook in oven until meat falls from the bone (6-8 hours). Remove duck from fat, shred meat and add to duck mixture (discard skin, bone and sinew; strain fat and reserve for another use).
04   Heat 1 tbsp reserved duck fat in a large frying pan, add apple and stir occasionally until just tender (5-6 minutes), add remaining verjuice, season to taste and simmer until evaporated (1-2 minutes). Add to duck mixture along with parsley and thyme leaves, stir to combine, season to taste.
05   Preheat oven to 180C. Lay a filo sheet on a work surface (keep remainder covered with a damp tea towel), brush lightly with clarified butter, top with another filo sheet and repeat until you have six pastry layers, then cut out two 22cm squares, cover with a damp tea towel and repeat with remaining filo and butter until you have six squares.
06   Line six 12cm-diameter pie tins with pastry squares, letting pastry overhang sides. Spoon in duck mixture, piling up in centre, then brush pastry edges with clarified butter. Fold in edges to enclose, pleating and twisting to seal, then brush tops with clarified butter. Bake until golden and warmed through (10-15 minutes). Serve hot with an apple and witlof salad.

Note Duck fat is available from select delicatessens.

Topics:

FRENCH, DRINK SUGGESTION, THYME, SHALLOTS, DUCK, VERJUICE, PASTRY, BAKING, WINTER, APPLES, MAIN

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES, LYNSEY FRYERS-HEDRICK , ALICE STOREY

Drinking Suggestion:

A BOLD, GUTSY RED SUCH AS A TANNAT FROM MADIRAN. , suggested by MAX ALLEN

FEATURED IN

Jul 2011

Jul 2011

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