Decadent Duck Confit Vol Au Vents in Veal Jus
with radicchio salad & parsnip mash- Tarwe
- Gluten
- Selderij
- Mosterd
- Melk (inclusief lactose)
- Ei
- May contain traces of allergens
Recipe Developer Chiara: "Vol au vents with a twist! This rich stew features confit duck leg, cranberry chutney, rosemary and a mirepoix of carrot, celery and onion. The veal jus is already made for you, so you can whip up a restaurant-worthy meal in no time!"
Ingredients
1 piece
Boneless duck thigh confit
2 piece
Puff pastry cup
(Contains: Tarwe, Gluten May be present: Melk (inclusief lactose), Ei)
100 g
Potatoes
1 piece
Garlic
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
½ piece
Parsnip
20 g
Cranberry chutney
30 g
Veal jus
(Contains: Selderij)
25 g
Radicchio & romaine
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
1 sprig
Fresh rosemary
¼ sachet(s)
Dried thyme
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Mustard
100 milliliters
Low sodium beef stock
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
White wine vinegar
Nutrition Values
Cooking Steps
- Preheat the oven to 180°C. Peel or thoroughly wash the potatoes and the parsnip.
- Cut both into rough chunks, then transfer to a pot or saucepan and submerge with water.
- Bring to the boil and cook for 20 minutes, then drain and set aside.
- Meanwhile, prepare the stock and crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over high heat and fry the duck in its juices for 3 minutes per side.
- Add the garlic and the vegetable mix, then fry for 4 - 5 minutes.
- Deglaze with the stock, the veal jus and three quarters of the white wine vinegar, then bring to the boil.
- Cover with the lid and simmer for 5 - 7 minutes over low heat.
- Use a spatula to break the duck into smaller pieces.
- Add the rosemary sprig, the thyme, the cranberry chutney and half of the honey.
- Stir in a knob of butter and cook for 1 more minute, then season to taste with salt and pepper.
- Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes.
- In a salad bowl, combine the mayonnaise with half of the mustard, along with the rest of the white wine vinegar and the honey.
- Add the lettuce and the mustard seeds, then toss well to combine with the dressing.
- Season to taste with salt and pepper.
- Mash the potatoes and the parsnip with a knob of butter and a splash of milk.
- Stir in the rest of the mustard, then season to taste with salt and pepper.
- Remove the rosemary sprig from the stew and discard.
- Fill the pastry cups with the stew, then serve on plates with the mash and the salad alongside.
