Chausson of duck Confit with Foie Gras

A JP Chevré receip

Total time	:	1h 45min.
Preparation	:	1h 15min.
Cooking time	:	30min.
Difficulty	:	Difficult
Quantity	:	6

Ingredients

• Rougié duck confit : 6 legs
• Rougié duck foie gras semi-preserved : 300g
• Young frozen broad beans : 300g/10,5ounces
• Red beans drained : 300g/10,5ounces or dry : 150g/5,3ounces
• Whole or thinly sliced drained duck gizzards confit : 200g/7ounces
• Flaky pastry (6 disks from 22 to 24 cm) : 1000g
• Egg yolk gloz : Sufficient quantity
• Duck or veal juice : 500g
• Salt, pepper : Sufficient quantity
• Butter : Sufficient quantity

Preparation

1. Cook separately the broad beans and the dry red beans.
   
   
2. Drain and let aside.
   
   
3. Take the gizzards’ fat off. Slice the gizzards thinly and let aside.
   
   
4. Take the duck legs’ fat off and replace the bones with sticks of Foie Gras.
   
   
5. On each disk of pastry, place one duck leg stuffed with Foie Gras.
   
   
6. Glaze the border of the disk with egg yolk.
   
   
7. Fold each circle in two.
   
   
8. Cook and brown in a warm oven (220 / 230°C) during 15 at 20 minutes.
   
   
9. Keep an eye on the cooking process.
   
   
10. Prepare the stew of broad beans and red beans by binding with duck juice (or veal juice).
    
    
11. Adjust the seasoning.
    
    
12. Just take some little juice for the binding (the rest of the juice will be whipped up and served in a sauce boat).
    
    

Advise

When the turnovers are ready, present them either whole for the gourmands or by half per person. Add the stew of vegetables and the slices of gizzards warmed on the stew. Serve warm with a curly lettuce flavoured with garlic and spicy dressed. A recipe from Jean-Paul Chevré, Rougié Chef

RELATED COOK HEADS
Jean Paul Chevré