Duck confit & goat cheese-stuffed portobellos with vegetables
I think the real selling point of this dish is that you can make it using nothing but a baking dish, so no need to wash lots of dishes. In other words, you can procrastinate all day and still impress your guests come evening!
- ServesServes 2
- Prep time15 min
- Cook time25 min
- FreezingFreezes well
- 2 store-bought confit duck legs
- 6 cherry tomatoes, halved
- 2 canned artichoke hearts, drained and halved
- 1 sprig fresh oregano
- 2 Portobello mushroom caps
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 1/4 cup goat cheese (for those of you in Quebec, I recommend using Chèvre des neiges)
- 1 cup arugula
- Salt and pepper, to taste
- Preheat the oven to 400˚F.
- Place duck legs in an oven-safe dish with the tomatoes, artichokes, sprig of oregano and Portobello mushrooms. Set aside.
- In a small bowl, combine the balsamic vinegar, olive oil, and maple syrup and pour over the ingredients, making sure to fill the insides of the Portobello mushrooms.
- Season and bake for 20–25 minutes, or until duck skin is golden brown.
- When ready to serve, crumble the goat cheese over the mushrooms. Top with tomatoes and artichokes.
- Place 1 mushroom and 1 duck confit leg in the centre of each plate. Garnish with arugula and pour remaining sauce onto the plate.
Recipe published on August 19, 2018