Photo: Wesual Click
Bread charlotte with confit duck
13 ingredients
30 min + 1 hr
Serves 4
openrecipes
Make a Roux family favourite –bread charlotte piled with mushrooms and served at the table whole.
Estimated Nutrition (whole recipe, rough)
862
Calories
36g
Protein
30g
Fat
110g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ loaf bread
- few tablespoons melted duck fat
- 1 tbsp melted duck fat
- 3 shallots
- 200ml/7fl oz port
- 600ml/1 pint veal stock
- 2 confit duck legs
- 2 confit duck
- 2 confit duck hearts
- 200g/7oz mixed wild mushrooms
- 2 tbsp chopped fresh parsley
- 2 garlic
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes