Duck confit puff pastry shells
Duck confit puff pastry shells

Preparation time 15 minutes

Total time: 35 minutes

Ingredients

Garnish

  1. To taste, Chopped fresh parsley

Duck puff pastry shells

  1. 15 mL (1 tbsp.) butter
  2. 15 mL (1 tbsp.) flour
  3. 1 container (480 mL) sodium-reduced beef broth
  4. 30 mL (2 tbsp.) cornstarch diluted in 30 mL (2 tbsp.) water
  5. 15 mL (1 tbsp.) Compliments olive oil
  6. 2 french shallots, finely chopped
  7. 1 carrot peeled and diced
  8. 1 parsnip, peeled and diced
  9. 1 container (85 g) oyster mushrooms, coarsely sliced
  10. 2 commercial duck thighs confit, separated into pieces
  11. To taste, salt and pepper
  12. 6 Dumas Healthy Pastry Shells

Directions

  1. Preheat oven to 180°C (350°F).
  2. Heat butter in a small saucepan over medium-high heat. Add flour. Combineusing a whisk and cook, stirring, 1 or 2 minutes. Add beef broth and bring to a boil while whisking. Add the diluted cornstarch and simmer 5 minutes, stirring regularly, until sauce thickens. Set aside.
  3. Heat oil in a skillet, over medium-high heat. Add shallots, carrot, and parsnip. Sauté for 5 minutes. Add oyster mushrooms and continue sautéing for 5 minutes.
  4. Add sauce to vegetables and scrape the bottom of the skillet to remove browned bits. Add pieces of duck. Reduce heat to medium-low and simmer uncovered for about 5 minutes or until duck is heated through. Adjust seasoning as needed. In the meantime, place puff pastry shells in oven and bake for 5 minutes or until hot.
  5. Spoon duck sauce into puff pastry shells and garnish with fresh parsley. Serve with a mixed green salad.

VARIATION:
To prepare a more festive sauce, add a bit of red wine! After sautéing the vegetables, remove from skillet and deglaze with 60 mL (1/4 cup) red wine. Reduce by half. Return vegetables to pan, add reserved sauce and duck, and reheat.

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