Candied duck and chestnuts
- Total time
- 2 h
- servings
- 6 servings
- Dish type
- Other
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Contains glutenContains milkContains eggsPork-freeAlcohol-freeHalal : to verify
Prep
45 min
Cook
1 h 15
Total time
2 h
Ingredients
Ingredients
servings
- 1 1 egg yolk
- 2 2 laminated pasta
- 1 1 good spoons of parsley
- 1 1 large cans of brown
- 1 1 good spoons of garlic
- 2 2 onions
- 4 4 duck confit thighs 4-5 thighs
- 1 pincée 1 pinches of salt
- 50 cl 50 cl cream
- 1 pincée 1 pinch of pepper
Method
- 1
Heat the duck thighs to remove fat, remove bones, skin and crumble.
- 2
Cut the onions, brown them in duck fat, add cream, parsley, salt pepper and garlic.
- 3
preheat the oven to 175 degrees. Place the dough in a mould, add the chestnuts, duck and cream onion mixture. Put the second dough above, seal well with the dough below. Make a hole in the middle of the dough and put a piece of aluminum in this hole to create a chimney. Brush the top with an egg yolk and bake for about 1 hour in the oven, turning heat, 175 degrees, see 1h15!
Source : marmiton
Reviews
Reviews
★★★★★
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