En regardant une de mes émissions culinaires (Top Chef je crois), j'ai découvert la recette des boulettes de confit de canard et depuis, j'ai gardé l'idée dans un petit coin de ma tête car ça m'avait l'air succulent... Après quelques recherches, je n'ai pas vraiment réussi à trouver la recette que j'avais en tête alors je me suis inspirée de diverses recettes pour créer celle-ci. En effet, je voulais absolument un cœur de foie gras pour encore plus de gourmandises... Et je dois vous dire que c'était tout simplement divin, les boulettes étaient croquante à l'extérieur et fondante à l'intérieur avec le délicieux mélange du confit et du foie gras.... Je l'ai servi avec des frites de patates douce et une salade de roquette pour un repas chic et choc!Mon conseil: vous pouvez servir vos boulettes avec un confit d'oignon, c'est tout simplement délicieux!Ingrédients (pour 4 personnes):-4 cuisses de canard confit-100g de chapelure fine-50g de foie gras de canard-2 œufs-1 échalote-2 cuillères à soupe de persil plat haché-sel, poivreRetirez la peau et la graisse des cuisses de canard, placez une cuillère à soupe de graisse dans une poêle. Effilochez la chair puis coupez-la.Dans la poêle, faites revenir l'échalote finement émincée avec la chair de canard. Ajoutez le persil plat. Lorsque la viande commence à dorer, arrêtez la cuisson. Laissez complètement refroidir.Coupez le foie gras en dés (10 à 12 morceaux).Lorsque le canard est froid, cassez-y un œuf dedans, salez, poivrez et mélangez bien. Avec l'aide d'un carré de papier film, formez des boules de canard avec un cube de foie gras au centre de chaque boules, fermez bien le carré pour former une belle boule. Placez au congélateur au moins 30 minutes.Lorsque les boules ont bien durci, déballez-les puis panez-les en les roulant dans un œuf battu puis dans de la chapelure. Lorsqu'elles sont prêtes, faites les frire dans une friteuse à 180°C jusqu'à ce qu'elles soient bien dorées. Servez chaud.
While I was watching one of my culinary shows, I discovered the duck confit balls and since then, I kept the idea in a part of my head because it really looked delicious... After a lot of research, I didn't find the recipe I was looking for, so I mixed some recipes I found... Indeed, I wanted to have a foie gras heart and I just couldn't find the recipe which is strange because it's such a yummy association... And when we tasted it, it was simply divine, the balls were crunchy on the outside and soft on the inside with the perfect taste blend of duck confit and foie gras.... I served it with sweet potato fries and an arugula salad for a chic meal!My advice: you can serve the balls with an onion jam, it's simply delicious!!Ingredients (for 4 personnes):-4 duck confit legs-3,5 oz. of bread crumbs-2 oz. of duck foie gras-2 eggs-1 shallot-2 tablespoons of minced parsley-salt, pepperRemove the skin and the grease from the duck legs, put one tablespoon of grease in a pan. Shred the duck flesh and cut it.In a frying pan, brown the shallot, previously minced, with the duck. Add the parsley. Once the meat starts to brown, stop the heat. Let it cool completely.Cut the foie gras in cubes (10 to 12).Once the duck is at room temperature, crack an egg inside, add salt and pepper and mix well. With a square of clingfilm, form some balls of duck confit and in the middle of each ball a cube of foie gras, close the film to obtain a nice duck ball. Put in the fridge for at least 30 minutes.Once the balls are set, remove them from their film and coat them in the beaten egg and then in the bread crumbs. Once they are ready, fry them in a fryer at 350°F until they are golden. Serve hot.
While I was watching one of my culinary shows, I discovered the duck confit balls and since then, I kept the idea in a part of my head because it really looked delicious... After a lot of research, I didn't find the recipe I was looking for, so I mixed some recipes I found... Indeed, I wanted to have a foie gras heart and I just couldn't find the recipe which is strange because it's such a yummy association... And when we tasted it, it was simply divine, the balls were crunchy on the outside and soft on the inside with the perfect taste blend of duck confit and foie gras.... I served it with sweet potato fries and an arugula salad for a chic meal!My advice: you can serve the balls with an onion jam, it's simply delicious!!Ingredients (for 4 personnes):-4 duck confit legs-3,5 oz. of bread crumbs-2 oz. of duck foie gras-2 eggs-1 shallot-2 tablespoons of minced parsley-salt, pepperRemove the skin and the grease from the duck legs, put one tablespoon of grease in a pan. Shred the duck flesh and cut it.In a frying pan, brown the shallot, previously minced, with the duck. Add the parsley. Once the meat starts to brown, stop the heat. Let it cool completely.Cut the foie gras in cubes (10 to 12).Once the duck is at room temperature, crack an egg inside, add salt and pepper and mix well. With a square of clingfilm, form some balls of duck confit and in the middle of each ball a cube of foie gras, close the film to obtain a nice duck ball. Put in the fridge for at least 30 minutes.Once the balls are set, remove them from their film and coat them in the beaten egg and then in the bread crumbs. Once they are ready, fry them in a fryer at 350°F until they are golden. Serve hot.