The Best Goose/Duck Confit Vol-au-Vent
Servings
2-3
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
6 large store-bought vol-au-vent (or already cooked)
1 cup of asparagus, cut into 2.5 cm (1″) pieces
1 cup of carrots, peeled and cut into 2.5 cm (1″) pieces
1 tbsp of vegetable oil
1 onion, thinly sliced
8 oz of white button mushrooms, sliced
1/4 tsp of salt
2 tbsp of butter
1/4 cup of flour
1/2 cup of white wine
1 1/4 cups of chicken broth
1/4 cup of heavy cream (35%)
300g of goose or duck confit, shredded
For my homemade confit recipe, click here: waterfowl-leg-confitSalt and pepper to taste
Directions
- Bake the Vol-au-Vent as indicated on the packet. I recommend placing on a baking sheet lined with parchment paper. If using fresh Vol-au-Vent, bake for 5 minutes at 350F.
- In a large pot, bring 2L of salted water to a boil. Add the asparagus and the carrot. Cook until al dente, 3 minutes. Drain the vegetables and reserve.
- Heat a deep skillet under medium to medium-high heat. When hot, add the vegetable oil, the onion, the mushroom and the salt. Cook until lightly brown, 5 minutes. Add the butter and the flour and cook for 1 minute while stirring. Add the wine and cook off the alcohol while stirring and rubbing the bottom of the skillet, for 2 minutes.
- Add the broth and bring to a boil. Add the heavy cream, the carrots, the asparagus and the goose confit. Bring to a boil again while stirring. Salt and pepper to taste.
- To serve, fill generously the Vol-au-Vent. Serve with a side of vegetables, a salad or potatoes.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The goose/duck confit can be replaced with 2 grocery bought duck thigh confit
- The goose/duck confit can be replaced with 2 grouse breasts or 1/5 of wild turkey breast (300g)
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
