duck vol au vent
with a side salad- Tarwe
- Gluten
- Selderij
- Mosterd
- Melk (inclusief lactose)
- Ei
- Kan sporen van allergenen bevatten
Ingredienten
1 stuk(s)
Gekonfijte eendendijfilet
2 stuk(s)
Pasteitje
(Bevat: Tarwe, Gluten Kan bevatten: Melk (inclusief lactose), Ei)
100 gram
Aardappelen
1 stuk(s)
Knoflookteen
100 gram
Mix van ui, wortel en bleekselderij
(Bevat: Selderij)
½ stuk(s)
Pastinaak
20 gram
Cranberrychutney
30 gram
Kalfsjus
(Bevat: Selderij)
25 gram
Radicchio en romaine
½ zakje(s)
Geel mosterdzaad
(Bevat: Mosterd)
1 takje(s)
Verse rozemarijn
¼ zakje(s)
Gedroogde tijm
Niet inbegrepen in jouw bezorging
1.5 el
[Plantaardige] roomboter
1 tl
Mosterd
100 ml
Zoutarme runderbouillon
1 tl
Honing [of plantaardig alternatief]
½ el
[Plantaardige] mayonaise
½ el
Wittewijnazijn
½ el
Bruine basterdsuiker
Keukengerei
Instructies
Peel or thoroughly wash the potatoes and parsnip. Quarter the potatoes and then cut the parsnip and carrot into 2cm chunks. Transfer the vegetables to a large pot or saucepan and cover with water. Bring to a boil and cook for 20 minutes, covered.
Crush or mince the garlic and prepare the stock. Melt a knob of butter in a lidded deep frying pan over high heat and fry the duck in its juices for 3 minutes per side. Transfer the mix of carrot, onion and celery and garlic to the frying pan and fry for 4- 5 minutes.
Deglaze the vegetables with 3/4 of the white wine vinegar and add the veal jus and beef stock and bring to a boil. Use a spatula to press the duck into smaller pieces. Add the rosemary sprig, the dried thyme, cranberry chutney and brown sugar. Cover with a lid and simmer on low heat for 5 - 8 minutes. Stir in a knob of butter in the last minute and season to taste with salt and pepper.
In a salad bowl, make a dressing by combining the rest of the white wine vinegar, half of the mustard, honey, and mayonnaise. Add the lettuce and mustard seeds and toss everything together. Season to taste with salt and pepper.
Mash the potatoes and parsnip with a splash of milk and a knob of butter. Stir in the rest of the mustard, then season to taste with salt and pepper.
Remove the rosemary from the stew. Fill the pastry cups with the stew. Serve with the mash and salad on the side
