Duck confit cassolettes with caramelized pears from Christian Bégin
Prep Time
Cooking Mode
2 pears, peeled and cut into ½-cm slices (¼-in.)
60 mL cup lemon juice
125 mL cup lardoons, cut into 1-cm cubes (½-in.)
30 mL tbsp. olive oil
1 yellow onion, coarsely chopped
To taste salt and pepper
20 button mushrooms, washed and halved
12 small new potatoes, blanched and halved
2 duck confit thighs, precooked and deboned
250 mL cup 35% M.F.. cream
250 mL cup grated Swiss Gruyère cheese
20 leaves of fresh sage
To taste maple syrup
2 pears, peeled and cut into ½-cm slices (¼-in.)
60 mL cup lemon juice
125 mL cup lardoons, cut into 1-cm cubes (½-in.)
30 mL tbsp. olive oil
1 yellow onion, coarsely chopped
To taste salt and pepper
20 button mushrooms, washed and halved
12 small new potatoes, blanched and halved
2 duck confit thighs, precooked and deboned
250 mL cup 35% M.F.. cream
250 mL cup grated Swiss Gruyère cheese
20 leaves of fresh sage
To taste maple syrup
Directions
1Preheat oven to 160°C (325°F).
2Place pears in a bowl and sprinkle with lemon juice. Mix well. Set aside.
3Fry lardoons until golden brown in a large skillet over medium heat. Set lardoons and a bit of the cooking fat aside.
4Fry the onion for a few minutes in same skillet.
5Add reserved pears and caramelize. Season with salt and pepper. Set aside.
6Still using same skillet, fry mushrooms, adding a little oil if needed.
7Add potatoes and fry quickly. Set aside.
8Evenly divide the duck thigh confit meat, followed by the mushroom and potato mixture into the bottom of four small, cast-iron casserole dishes.
9Do the same with the pear and onion mixture.
10Sprinkle on reserved lardoons.
11Pour 60 mL (¼ cup) of cream into each casserole dish.
12Top each casserole with 60 mL (¼ cup) Swiss Gruyère cheese.
13Bake for 25 minutes.
14Place under the broiler for about 1 minute so cheese is nicely melted.
15When ready to serve, sprinkle with sage and drizzle with a little maple syrup. Accompany with buttered green beans or grilled cauliflower.
Tips
1
TIP: To make deboning easier, heat the duck thighs for a few seconds in microwave.
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