Duck confit & goat cheese-stuffed portobellos with vegetables

Duck confit & goat cheese-stuffed portobellos with vegetables

Duck confit & goat cheese-stuffed portobellos with vegetables
0 vote

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
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 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

Steps

  1. Preheat the oven to 400˚F.
  2. Place duck legs in an oven-safe dish with the tomatoes, artichokes, sprig of oregano and Portobello mushrooms. Set aside. 
  3. 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.
  4. Season and bake for 20–25 minutes, or until duck skin is golden brown.
  5. When ready to serve, crumble the goat cheese over the mushrooms. Top with tomatoes and artichokes.
  6. 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