Duck broth

Duck broth

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



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.



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