Jul 09 2026
Restaurants›Restaurant e18hteen›Mariposa Farms Duck Recipe

Mariposa Farms Duck Recipe

Inspired by Restaurant e18hteen
Time3h
Serves4

POMME FONDANT + DUCK RILLETTE + PEA PURÉE + GIN PICKLED GOOSEBERRY + CONFIT FENNEL

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Ingredients

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Duck Rillette

Pomme Fondant

Pea Purée

Gin Pickled Gooseberries

Confit Fennel

Method

Duck Rillette

  1. 1

    Prepare the Duck

    In a large pot, add duck legs, salt, black peppercorns, thyme, and garlic. Cover with duck fat. Cook on low heat for 2-3 hours until the duck is tender and falls off the bone.

  2. 2

    Shred the Duck

    Remove duck from the pot, shred the meat, and mix with some of the fat to achieve a spreadable consistency. Store in jars in the refrigerator.

Pomme Fondant

  1. 3

    Prepare the Potatoes

    Peel and cut the potatoes into even rounds. In a skillet, melt butter and add potatoes. Cook until golden brown on both sides.

  2. 4

    Finishing the Dish

    Add chicken broth and thyme. Cover and simmer on low for about 30 minutes until potatoes are tender.

Pea Purée

  1. 5

    Cook the Peas

    Boil fresh peas in salted water for 2-3 minutes until bright green. Drain and transfer to a blender.

  2. 6

    Blend to Purée

    Add butter, salt, and pepper to the blender with the peas. Blend until smooth and creamy.

Gin Pickled Gooseberries

  1. 7

    Prepare the Pickling Solution

    In a saucepan, combine gin, sugar, and white vinegar. Bring to a simmer until sugar dissolves.

  2. 8

    Pickle the Gooseberries

    Pour the hot pickling solution over gooseberries in a jar. Let cool and refrigerate for at least 24 hours before using.

Confit Fennel

  1. 9

    Prepare the Fennel

    Slice fennel bulbs thinly. In a pot, cover with olive oil and sprinkle with salt.

  2. 10

    Cook the Fennel

    Cook on low heat for about 1 hour until tender and translucent.

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