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Crispy packet of duck confit, Jerusalem artichoke purée with apricot jam and seasonal mushrooms

Ingredients (8 makes)

Sachet of duck confit

  • 2 regular onions
  • 1 tablespoon of butter
  • 1 duck confit
  • 3 sheets of brick pastry
  • chives
  • salt

Jerusalem artichokes purée

  • 2 shallots
  • 1 tablespoon of butter
  • 160 g Jerusalem artichokes
  • 250 ml milk
  • 50 ml cream
  • salt

Apricot jam

  • 80 g of dried apricots
  • 1 glass of Porto wine
  • 1 tablespoon of sugar

300 g seasonal mushrooms

1 garlic clove


Confit duck sachet

Slice the onions finely and caramelize.

Warm the duck legs in hot water to get rid of the fat from the container. Crumble the pieces lightly to remove skin and bones. Reserve.

Cut a square of the brick sheet pastry and place some breadcrumb in the middle, then the caramelized onion, the duck meat and some more onion on top. Fold the pastry into a parcel, enclosing the duck entirely. Tie each parcel tightly with kitchen string and transfer to a baking tray lined with parchment paper. Brush each parcel with clarified butter and bake for 180ºC. Tie with a chive sprig.

Jerusalem artichokes purée

Peel and finely chop the shallots. Sautée with butter at low temperature. Add the chopped Jerusalem artichokes into the same saucepan and simmer until caramelized.

Pour in the milk and cook for some minutes. Transfer to a food processor and add some cream. Blend until creamy. Season to taste.

Apricot jam

Soak the dried apricots in Porto wine. Slice the apricots and transfer to a pan. Cover with water and bring to a boil. As the water evaporates, pour in the Porto wine and a spoon of sugar. Reduce. Blend and drain.

Clean the mushrooms and chop. Sautée with some olive oil and a garlic clove in a pan.

Top serve, place a layer of Jerusalem artichokes, a spoon of apricot jam and the confit duck crunchy sachet on top. Garnish with some mushrooms.

Enjoy it!

The porron wine pitcher is a festive way to serve wine or sangria. Just pick up the porron and tilt it so that a thin stream of wine pours directly into your mouth. It takes some skill, but it is fun at a party to see how well you and your friends master the technique

The porrón, it adds, is passed from hand to hand, allowing many people to drink from the vessel, thereby creating a sense of cohesion and equality.

“It makes you feel part of a team. Besides, it helps us Catalans remember our roots – and you already know that if you lose your roots, you lose your identity.”