Duck broth
In filo pastry, small caramelised vegetables, lightly spiced
Madeira Wine Barbeito Single Harvest 1997 – Meio Seco (medium-dry)
Ingredients: (serves 4)
500g duck
1 sheet of filo pastry cut into 4
300g carrots
2 medium onions
200g celery
150g parsley
10g mint
2 cloves of garlic
1 knob of butter
3 mushrooms
4 slices white bread
200g leek
2l water
salt and pepper to taste
Material needed: 4 aluminium rings
Method:
Boil the duck, with half of the vegetables on a low heat, reducing the stock slightly.
Cut the other half of the vegetables into small cubes, sauté in butter, season and drain the butter.
To assemble:
Using the aluminium rings as moulds, cut 4 circles of bread.
Place the filo pastry in the shape of a tube inside the rings, next put the bread, then place the shredded duck inside. Cook in the oven for 3 minutes at 175ºC, place in deep dishes, add the drained vegetables and broth at the end.
Notes:
The stock from the duck should be passed through a sieve, or a very fine colander, if neither of these are to hand it can be passed through a clean cloth.
Chef Cide Manuel Costa Gonçalves
Restaurant Fora d’água