Serves : 4
Preparation time: 10 minutes
Cooking time : 40 minutes
Ingredients
- 1 round puff pastry, pure butter
- 3 onions, thinly sliced
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 125 ml (1/2 cup) white wine
- 3 garlic cloves, minced
- 1 pinch herbes de Provence
- 30 ml (2 tbsp.) maple syrup
- 1 duck leg confit
- 60 ml (4 tbsp.) parsley, chopped
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, sauté the onions in the fat of your choice for 2 to 3 minutes.
- Add the white wine, garlic, herbes de Provence and maple syrup and cook over low heat for 10 minutes. Check the seasoning.
- In the meantime, remove the skin and cartilage from the duck leg.
- Place the puff pastry on an ovenproof tray lined with parchment paper or a silicone mat, spread the prepared onions and shredded duck on top and bake for 25 minutes, until golden brown.
- Sprinkle the parsley over the top and serve, accompanied by an arugula salad.
