- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 710 kcal
Quick summary
“The urban duck confit crumble is a bistro creation that subverts the classic dessert into a savory high-gastronomy casserole. Shredded confit duck legs sauté with Paris mushrooms, onion, and red wine under a crispy layer of savory farofa with gruyère cheese, parmesan, and chopped nuts.”
What you need to know
- Using shredded confit duck guarantees tender, unctuous meat with a concentrated flavor from cooking in poultry fat.
- Deglazing with dry red wine releases the sugars from the mushrooms and onion, balancing the richness of the confit.
- The crumble topping with cold butter, panko breadcrumbs, Parmesan, and walnuts provides crispy crunch in the oven at 190°C.
Ingredients
Main
- large units Duck confit (legs and thighs), shredded
- unidade média Red onion, thinly sliced
- g Button mushrooms, sliced
- cloves Alho, picado
- cup (120 ml) Dry red wine (or beef broth)
- tablespoon Fresh thyme, chopped
- teaspoon Fresh rosemary, chopped
- tablespoons Extra virgin olive oil
- g (optional) Sweet potato, cooked and mashed
- g Grated Gruyère (or Emmental) cheese
- cup (120 g) All-purpose flour
- cup (115 g) Unsalted butter, cold and cubed
- cup (30 g) Panko breadcrumbs (or breadcrumbs)
- cup (25 g) Grated Parmesan cheese
- cup (30 g) Walnuts or pecans, coarsely chopped
- tablespoon Salsinha fresca, picada
Instructions
Principal
- Prepare the Filling: Remove the skin and shred the duck confit. Set aside. In a large skillet, heat the olive oil over medium heat. Sauté the onion until soft and translucent, about 5-7 minutes. Adicione o alho e refogue por mais 1 minuto.
- Add the Mushrooms and Duck: Add the sliced mushrooms to the skillet and cook until golden brown and their water has evaporated, about 8-10 minutes. Add the shredded duck confit, thyme, and rosemary. Stir well to incorporate the flavors.
- Flambé and Reduce: Pour in the red wine (or beef broth) and let it boil, scraping the bottom of the skillet to release the caramelized flavors. Cook until the liquid reduces by half. Season with salt and pepper to taste. If using sweet potato, mix it in now for a creamier base.
- Prepare the Topping (Crumble): In a large bowl, mix the wheat flour, panko, parmesan, chopped walnuts, parsley, salt, and pepper. Add the cold butter in cubes. With your fingertips, mix the butter into the flour until you get a coarse and uneven streusel.
- Assemble the Crumble: Preheat the oven to 190°C. Transfer the duck filling to a medium baking dish. Spread the grated Gruyère cheese evenly over the filling. Then, cover generously with the crunchy crumble topping.
- Bake and Serve: Bake in the preheated oven for 30-45 minutes, or until the topping is golden and crispy, and the filling is bubbly. Remove from the oven and let rest for 5-10 minutes before serving.
Chef's tips
- Sauté the mushrooms over high heat until all the water evaporates and they are golden before adding the duck meat.
- Work the crumble dough quickly with your fingertips to keep small pieces of butter visible in the crumble topping.
- Let the casserole rest for 10 minutes out of the oven before serving to set the thick sauce under the crispy topping.
Variations
- Alternate a layer of rustic sweet potato or little yam puree at the bottom of the baking dish before arranging the duck stew.
- Add 1 tablespoon of l'ancienne-style grain mustard to the red wine sauté to add rustic spicy notes.
- Replace the chopped walnuts in the crumble with chopped toasted hazelnuts to intensify the classic aroma of French cuisine.
Substitutions
- The shredded duck confit can be replaced by shredded roasted chicken thighs, confit pork shank, or shredded osso buco.
- Paris mushrooms can be replaced by fresh portobello mushrooms, shiitake mushrooms, or rehydrated dried mushrooms.
- Gruyère cheese can be replaced by Emmental cheese, aged Gouda cheese, or Brazilian semi-cured Canastra cheese.
How to store
Store leftovers in a covered baking dish with aluminum foil in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 15 minutes so the cheese melts again and the walnut and panko farofa regains its crunch.
Can it be frozen?
Freeze the assembled preparation before or after baking in a freezer-safe dish for up to 2 months. To bake from frozen, take directly to the oven covered with aluminum foil for 35 minutes and remove the foil in the final 10 minutes.
What to serve with
Accompanies bitter green leaf salad like wild arugula and radicchio with mustard vinaigrette and slices of sourdough bread. Pairs magnificently with structured French red wines like Côte du Rhône, Bordeaux, or full-bodied Pinot Noir.
Frequently asked questions
Can I substitute the red wine with beef broth in the reduction?
Yes, use 120 ml of concentrated homemade beef broth with a few drops of balsamic vinegar to simulate the acidity of the wine.
What is duck confit and where to buy it ready for the recipe?
It is duck leg cooked slowly in its own fat; is easily found pre-cooked in cans or vacuum-packed in specialty stores.
What is the expected texture of the filling after baking in the oven?
The filling should have a moist and velvety consistency, with the meat falling apart wrapped in melted gruyère cheese.
How to prevent the savory crumble topping from getting soggy?
Use very cold butter, crunchy panko flour, and distribute the farofa loosely over the meat without compacting it with your hands.
