Make a Roux family favourite –bread charlotte piled with mushrooms and served at the table whole.
Preheat the oven to 180C/365F/Gas 4.
For the charlotte, cut the bread into thick slices and remove the crusts, then cut each slice in half. Moisten the slices with some of the melted duck fat from the confit duck and use to line a 1.2 litre/2 pint charlotte tin or pudding basin, overlapping the slices slightly. Press well into the tin.
For the sauce, heat the duck fat in a pan over a medium heat and fry the shallots for 1-2 minutes, or until softened but not coloured. Add the port and simmer until reduced by half in volume, then add the stock. Simmer until the liquid has reduced to a syrupy consistency and is thick enough to coat the back of a spoon. Set aside to cool.
For the filling, remove the skin from the duck legs and discard. Flake the meat into a bowl, then mix in the sliced gizzards and hearts.
Stir in the mushrooms, parsley and garlic and enough of the sauce to bind (reserve some sauce for serving). Season with a generous amount of freshly ground black pepper. Pack the mixture into the bread-lined charlotte tin.
Cover the top of the charlotte with foil and bake for 35-40 minutes, or until piping hot all the way through. Remove from the oven and set aside to rest for about 10 minutes, before turning the charlotte out of the tin to serve with the remaining port sauce and wild mushrooms.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.