Duck Confit En Casserole Recipe

Cooking Instructions

1. 1

   Prepare the Duck Confit

   Preheat your oven to 300°F (150°C). In a large oven-safe pot, submerge the duck legs in duck fat. Season with salt, pepper, and thyme. Cover and cook in the oven for about 2-3 hours until the meat is tender and easily pulls away from the bone.

2. 2

   Caramelize the Onions

   In a skillet, melt 2 tablespoons of butter over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are caramelized, about 20-30 minutes.

3. 3

   Cook Sweet Potatoes and Peas

   In a separate pot, boil diced sweet potatoes in salted water until tender, about 10-15 minutes. Add the petit peas in the last 2 minutes of cooking. Drain and set aside.

4. 4

   Assemble the Casserole

   In a large casserole dish, combine the shredded duck meat, caramelized onions, sweet potatoes, and petit peas. Mix gently to combine.

5. 5

   Bake with Puff Pastry

   Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cover the casserole mixture. Cut slits in the pastry to allow steam to escape. Brush the pastry with melted butter. Bake for 25-30 minutes or until golden brown.