In filo pastry, small caramelised vegetables, lightly spiced
Madeira Wine Barbeito Single Harvest 1997 – Meio Seco (medium-dry)
Ingredients: (serves 4)
1 sheet of filo pastry cut into 4
2 medium onions
2 cloves of garlic
1 knob of butter
4 slices white bread
salt and pepper to taste
Material needed: 4 aluminium rings
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.
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.
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