Duck, fig and olive oil vol-au-vent
Ingredients
For
6
personnes
- 4 duck breasts (approx. 500g)
- 150 g of figs
- 3 tablespoons of runny honey
- 1 tablespoon of balsamic vinegar
- 3 tablespoons of olive oil from Aix-en-Provence – matured olives PDO
- 3 tablespoons of flour
- 75 cl of chicken stock
- 1 glass of red wine
- 3 egg yolks
- 4 tablespoons of thick crème fraîche
- 1 teaspoon of Espelette chilli PDO
- 50 g of Nyons black olives PDO or black olives from the Vallée-des-Baux-de-Provence PDO (optional)
- 6 puff pastry vol-au-vents
- Salt, pepper, nutmeg
Tip
We recommend using a traditional-style olive oil from Aix-en-Provence – PDO matured olives – for its flavours of sourdough bread, black olives, cocoa, cooked artichoke, vanilla and toast. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence – ripened olives, Corsica – Oliu di Corsica (traditional harvest method) or Provence – ripened olives. Outside the fig season, replace fresh figs with dried figs, which should be marinated in the mixture of honey, balsamic vinegar and olive oil for 30 minutes before use (do not bake them).
Instructions
Preheat the oven to gas mark 8 (240°C).
- Rinse the figs and cut them into eighths. Mix together the honey, balsamic vinegar and 1 tablespoon of olive oil from Aix-en-Provence – PDO matured olives. Place the figs in a roasting tin and pour the honey, vinegar and olive oil mixture over them. Bake for 10 minutes.
- Sear the duck breasts for 4 to 5 minutes on the skin side, then for 2 to 3 minutes on the meat side. Set aside.
- Gently heat 2 tablespoons of olive oil in a saucepan, add the flour and cook, stirring, for 3 minutes.
- Next, add the chicken stock to the pale roux and bring to the boil.
- Add the meat, cut into pieces, along with the red wine, salt, pepper and Espelette chilli. Continue to heat, stirring constantly.
- In a separate bowl, whisk the egg yolks with the crème fraîche, then pour this mixture into the saucepan, stirring as you go. Add the black olives and figs. Heat gently for 5 minutes, taking care not to let it boil.
- Heat the pre-baked vol-au-vents in the oven at 180°C. When they are piping hot and completely dry, remove them from the oven, take off the tops, fill them with the sauce-based filling and replace the tops. Serve immediately with a green salad.
Tip
We recommend using a traditional-style olive oil from Aix-en-Provence – PDO matured olives – for its flavours of sourdough bread, black olives, cocoa, cooked artichoke, vanilla and toast. You can also use one of these PDO olive oils: Vallée des Baux-de-Provence – ripened olives, Corsica – Oliu di Corsica (traditional harvest method) or Provence – ripened olives. Outside the fig season, replace fresh figs with dried figs, which should be marinated in the mixture of honey, balsamic vinegar and olive oil for 30 minutes before use (do not bake them).
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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