Chartreuse of Duck, Roasted Red Pepper, Eggplant

Grand Prize Winner, 2001 Duck Recipe Contest, Chef Harry Crane

Serving Size {6 Servings}


2 Legs Maple Leaf Farms Duck Confit

2 Medium Eggplant

To Taste Salt & Pepper

1 Medium Onion, sliced

1/2 Cup Olive Oil

As Needed Vegetable Spray

2 Roasted Red Bell Peppers, skinned & seeded

Ratatouille Vinaigrette:

2 oz Sherry Vinegar (best quality)

1 Teaspoon Dijon Mustard

1 Teaspoon Honey

1 Large Clove Garlic, minced

1 Medium Shallot, minced

7 oz Extra Virgin Olive Oil

2 oz Zucchini, small dice

2 oz Small Diced Roma Tomatoes, peeled, seeded

2 oz Small Diced Yellow Bell Pepper, seeded

1 Tablespoon Chiffonade of Basil

1 Tablespoon Chopped Chervil


1/4 Cup Chervil, Peluche


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1. Remove duck meat from legs; shred. Set aside.

2. Cut ends from eggplant. Using a meat slicer, slice into 1/4-inch slices. (Discard outside slices that are mostly skin.) Season eggplant with salt and pepper, rub with olive oil and grill both sides until pliable. Set aside.

3. Grill onion slices until soft and caramelized on both sides. Set aside.

4. Spray 6 (3-inch wide x 1-inch tall) ramekins with vegetable spray. Line each ramekin with grilled eggplant slices by placing the rounded end of one eggplant slice in the ramekin and draping the slice over the side and away from the ramekin. Continue overlapping slices until each of the lined ramekins resembles a flower when completed (approximately 3 to 4 slices each).

5. Cut bell pepper into sections and place in ramekins. Press down to make sure layer of red pepper is flush with eggplant. Divide duck confit among the 6 ramekins. Press meat down into a compact layer. Divide grilled onions among the 6 ramekins. Press onions down into a compact layer. Fold ends of eggplant slices over onions in an overlapping layer, cutting the excess from ends, if necessary, to ensure a smooth fit. Push down to compact the ingredients. Cover with foil. Set aside.

6. Add vinegar, mustard, honey, garlic and shallot to a nonreactive mixing bowl. Add salt and pepper to taste. Gradually whisk in olive oil. Stir in remaining ingredients. Correct seasoning, if necessary. Set aside for several minutes for flavors to blend.

7. To Serve: Set ramekins in hot water bath and place in 300°F oven. Bake until center of chartreuse is hot. When hot, remove ramekins from water bath. Remove foil, invert onto individual, warm serving plates; remove ramekin. Ladle room temperature or slightly warmed vinaigrette around each chartreuse. Garnish each plate with chervil. Serve warm. Alternatively, chartreuse may be sliced in half and separated for service to reveal layers.

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