{"id":749,"date":"2021-12-24T00:16:17","date_gmt":"2021-12-24T00:16:17","guid":{"rendered":"https:\/\/prisedujour.com\/?p=749"},"modified":"2021-12-24T00:38:34","modified_gmt":"2021-12-24T00:38:34","slug":"the-best-goose-duck-confit-vol-au-vent","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/12\/24\/the-best-goose-duck-confit-vol-au-vent\/","title":{"rendered":"Le Meilleur Vol-au-Vent au Confit d'Outarde\/Canard"},"content":{"rendered":"<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-left block-alignment-left is-style-newdesign\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"530\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3152-scaled.jpg?resize=800%2C530&amp;ssl=1\" class=\"wpzoom-recipe-card-image\" alt=\"The Best Goose\/Duck Confit Vol-au-Vent\" id=\"759\" srcset=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3152-scaled.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3152-scaled.jpg?resize=18%2C12&amp;ssl=1 18w, https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3152-scaled.jpg?resize=800%2C530&amp;ssl=1 800w, https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3152-scaled.jpg?resize=75%2C50&amp;ssl=1 75w, https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3152-scaled.jpg?zoom=2&amp;resize=800%2C530&amp;ssl=1 1600w, https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3152-scaled.jpg?zoom=3&amp;resize=800%2C530&amp;ssl=1 2400w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/>\n\t\t\t\t\t<figcaption>\n\t\t\t\t\t\t<div class=\"wpzoom-recipe-card-print-link\">\n\t            <a class=\"btn-print-link no-print\" href=\"#wpzoom-recipe-card\" title=\"Print directions...\" style=\"background-color: #FFA921; box-shadow: 0 5px 40px #FFA921;\" data-servings-size=\"2-3\" data-recipe-id=\"749\">\n\t            \t<SVG class=\"wpzoom-rcb-icon-print-link\" viewBox=\"0 0 32 32\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <g data-name=\"Layer 55\" id=\"Layer_55\">\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Print<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">The Best Goose\/Duck Confit Vol-au-Vent<\/h2><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">2-3<\/p><span class=\"detail-item-unit\">servings<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Prep time<\/span><p class=\"detail-item-value\">10<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><p class=\"detail-item-value\">20<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-8\"><span class=\"detail-item-icon far fa-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Total time<\/span><p class=\"detail-item-value\">30<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredients<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-61b26fcc3a16a\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">6 large store-bought vol-au-vent (or already cooked)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-61b26fcc3a16c\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 cup of asparagus, cut into 2.5 cm (1&#8243;) pieces<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1639337425334423\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 cup of carrots, peeled and cut into 2.5 cm (1&#8243;) pieces <\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908444600740\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tbsp of vegetable oil<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-61b26fcc3a16d\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 onion, thinly sliced<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-61b26fcc3a16e\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">8 oz of white button mushrooms, sliced<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16403034495303059\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 tsp of salt<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908444516235\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 tbsp of butter<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908444676445\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 cup of flour<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908444834755\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup of white wine<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908444773950\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 1\/4 cups of chicken broth<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908444890860\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 cup of heavy cream (35%)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908444956965\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">300g of goose or duck confit, shredded<br \/>For my homemade confit recipe, click here: <a rel=\"\" aria-label=\"\" href=\"https:\/\/prisedujour.com\/meats\/the-best-part-of-waterfowl-leg-confit\/\" target=\"_blank\">waterfowl-leg-confit<\/a><\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-163908445011170\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Salt and pepper to taste<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Directions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-61b26fcc3a171\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-61b26fcc3a172\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-61b26fcc3a173\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-61b26fcc3a174\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-16403037476234765\" class=\"direction-step\">To serve, fill generously the Vol-au-Vent. Serve with a side of vegetables, a salad or potatoes.<\/li><\/ul><\/div><div class=\"recipe-card-notes\">\n\t\t\t\t\t<h3 class=\"notes-title\"><div id=\"substitutions\"><\/div>SUBSTITUTIONS &#8211; 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:<\/h3>\n\t\t\t\t\t<ul class=\"recipe-card-notes-list\"><li>The goose\/duck confit can be replaced with 2 grocery bought duck thigh confit<\/li><li>The goose\/duck confit can be replaced with 2 grouse breasts or 1\/5 of wild turkey breast (300g)<\/li><\/ul>\n\t\t\t\t<\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"The Best Goose\\\/Duck Confit Vol-au-Vent\",\"image\":[\"https:\\\/\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/IMG_3152-scaled.jpg\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/IMG_3152-scaled.jpg?resize=500%2C500&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/IMG_3152-scaled.jpg?resize=500%2C375&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/IMG_3152-scaled.jpg?resize=480%2C270&ssl=1\"],\"description\":\"\",\"keywords\":\"duck, goose, Grouse, turkey, Waterfowl, duck, goose, Grouse, turkey, Waterfowl\",\"author\":{\"@type\":\"Person\",\"name\":\"Philippe April-LeQu\u00e9r\u00e9\"},\"datePublished\":\"2021-12-24T00:16:17+00:00\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT30M\",\"recipeCategory\":[\"Meats\"],\"recipeCuisine\":[],\"recipeYield\":[\"2-3\",\"2-3 servings\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"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, shreddedFor my homemade confit recipe, click here: waterfowl-leg-confit\",\"Salt and pepper to taste\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/12\\\/24\\\/the-best-goose-duck-confit-vol-au-vent\\\/#wpzoom-rcb-direction-step-61b26fcc3a171\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/12\\\/24\\\/the-best-goose-duck-confit-vol-au-vent\\\/#wpzoom-rcb-direction-step-61b26fcc3a172\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/12\\\/24\\\/the-best-goose-duck-confit-vol-au-vent\\\/#wpzoom-rcb-direction-step-61b26fcc3a173\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/12\\\/24\\\/the-best-goose-duck-confit-vol-au-vent\\\/#wpzoom-rcb-direction-step-61b26fcc3a174\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"To serve, fill generously the Vol-au-Vent. Serve with a side of vegetables, a salad or potatoes.\",\"text\":\"To serve, fill generously the Vol-au-Vent. Serve with a side of vegetables, a salad or potatoes.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/12\\\/24\\\/the-best-goose-duck-confit-vol-au-vent\\\/#wpzoom-rcb-direction-step-16403037476234765\",\"image\":\"\"}]}<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Quel bon repas par temps froid. L\u00e0, je dis, le repas parfait apr\u00e8s le ski. Sauce cr\u00e9meuse, p\u00e2te feuillet\u00e9e et confit savoureux. Rien de mieux!<\/p>","protected":false},"author":1,"featured_media":758,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[24,23,52,19,118],"class_list":["post-749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meats","tag-duck","tag-goose","tag-grouse","tag-turkey","tag-waterfowl"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/12\/IMG_3154-scaled.jpg?fit=1707%2C2560&ssl=1","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/comments?post=749"}],"version-history":[{"count":5,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/749\/revisions"}],"predecessor-version":[{"id":764,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/749\/revisions\/764"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media\/758"}],"wp:attachment":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media?parent=749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/categories?post=749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/tags?post=749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}