Ingredients
- 4 Duck Leg Confit , Defrosted
- 2 tbsp. Duck Fat
- 1 Cup Frozen Mixed Vegetables
- 1 Large Onion,Diced
- 4 Cloves Garlic,Minced
- 2 tbsp. Flour
- 1.5 Cups Stock
- 1 tbsp. Worcestershire Sauce
- 1 tsp. Thyme
- Salt and Pepper to Taste
- 4 Cups Mashed Potatoes
- ½ Cup Parmesan
- Chives for Garnish
Direction
- Shred Duck Leg Confit into bite size pieces.
- In a large pan melt duck fat or use the duck fat form the confit packs. Add onions and garlic and cook for 3 minutes. Stir in flour and stir constantly for 1 minute. Add stock Worcestershire, and thyme. Bring to a simmer and stir in duck confit and vegetables. Simmer until thickened for 5 minutes.
- Divide duck filling evenly into 8 six-ounce ramekins. Top each ramekin with mashed potatoes. Sprinkle parmesan on top.
- Preheat convection oven to 375 degrees. Bake for 15-20 minutes until golden.
- Garnish with chopped chives.