Recipe:Confit duck pithivier
Serves 2
Ingredients
2 duck legs
500ml vegetable oil
1 sheet of puff pastry
4 sprigs of fresh thyme
1 garlic clove, crushed
1 carrot
1 celery stick
500ml white wine vinegar
500ml water
A dash of milk for brushing your pastry
50g salt
150g sugar
Fresh salad leaves
Yorkshire Rapeseed Oil
200g Yorkshire Wensleydale & Cranberries, crumbled
50g Yorkshire Wensleydale
Method
Place the duck legs in vegetable oil with garlic and thyme and confit (slow cook) in the oven at 90 -100°C or in a pan on the hob for 3 hours, or until the meat starts to fall off the bone.
Pick the cooked meat off the bone, season well and mix with crumbled Yorkshire Wensleydale & Cranberries.
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Hide AdCarefully use a knife or cookie cutters if you have them to cut four 12cm discs of puff pastry.
Roll the filling into two neat, tidy, well-formed balls with your hands.
Enclose each ball between two pastry discs, decorate the top with a pairing knife and crimp edges, then lightly brush with milk.
Bake the pithivier in the oven at 180°C for 8-12 minutes or until pastry is golden brown.
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Hide AdPeel and finely slice the carrot into ribbons (this can also be done with a veg peeler) and chop the celery at interesting angles.
Mix the sugar, salt, white wine vinegar and water together in a pan then bring to the boil.
Allow the liquid to cool slightly then cover the vegetables and leave until slightly soft.
Place the pithivier on a plate, arrange the pickled veg in an attractive manor in a line to the side and garnish with fresh salad leaves.
Finally, crumble the Yorkshire Wensleydale over the vegetables and serve.
Recipe Credit – Wensleydale Creamery
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