Duck Confit Apple Pouches
Duck confit apple pouches are a refined and flavorful starter that combines the richness of duck with the tangy sweetness of apples. Perfect for impressing your guests, these crispy little wonders offer an explosion of flavors in every bite. The recipe is simple and quick, making it an ideal choice for those looking to prepare a special dish without spending hours. The golden brick pastry sheets are filled with melting duck confit, honey caramelized onions, and fresh apples for a perfect balance of sweet and savory. Whether for a formal dinner or a family meal, these pouches showcase quality ingredients and create a memorable culinary experience. Serve them with a wheat salad and a light vinaigrette for a complete and balanced meal. Make this recipe to delight your guests and add a touch of elegance to your table.
- Preparation time: 30 min
- Cooking time: 30 min
- Servings: for 6 people
- Difficulty: Easy
Ingredients
- - 1 can (1 kg) of duck confit
- - 3 Pink Lady apples
- - 3 to 4 large onions
- - a bit of honey
- - ground pepper
- - 6 sheets of brick pastry
- - kitchen twine
- - wheat salad
- - homemade vinaigrette (mix of liquid honey, raspberry vinegar, olive oil, chopped fresh parsley, and crushed garlic to taste)
Preparation
1. In a saucepan, pour the contents of the duck confit can and melt the fat.
2. Drain the duck pieces, ensuring to keep only one tablespoon of fat.
3. Preheat the oven to 180°C.
4. Peel and slice the onions, then cook them with the duck fat under a lid until they are tender.
5. Add one to two tablespoons of honey to the cooked onions.
6. Remove the skin and bones from the duck, then cut the meat into small pieces.
7. Peel the apples and slice them thinly.
8. On each sheet of brick pastry, place a bit of duck confit, the onion mixture, and 3 or 4 slices of apple.
9. Season with pepper to taste.
10. Cut the twine into segments of about 30 cm. Gather the edges of the brick pastry sheets and gently tie them with the twine.
11. Place the pouches on a baking sheet lined with parchment paper and brown them in the oven for 30 minutes at 180°C (thermostat 6).
12. On each plate, arrange the wheat salad with a bit of vinaigrette and add a pouch. Remove the twine to enjoy immediately.
Recommended wine
Red - Coteaux du Languedoc
