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Quenelle of confit duck with warm fennel, wild mushroom and radish salad.

Confit Duck poached in a mousse of shallot, tarragon and a hint of green peppercorn served with caramelised fennel, butter sweated field mushroom, cos leaves and thinly sliced radish


  • 200gm confit duck leg or thigh, very finely shredded. see notes.

  • 300ml. cream, beaten to very soft peaks

  • 2 egg whites, beaten to just under a soft peak

  • 2-3 small shallots, finely sliced then chopped. shallots, not spring onions.

  • 1 tsp. finely chopped tarragon.

  • 10 canned green peppercorns, mashed

  • 1 fat clove garlic, minced

  • 1-2 sheets gelatin, dissolved in boiling water (this depends entirely upon the size of the sheets).

  • 2 cups finely sliced fennel

  • 3 med. field mushrooms, sliced

  • 3-4 very finely sliced radishes. they must be very fresh and steeped in iced water.

  • 3-4 carefully trimmed, crisp cos lettuce leaves for each plate

  • a little butter for sauteeing

  • 1 litre duck, chicken or vegetable stock


  • 1.

    Gently saute shallots until just tender.

  • 2.

    Add garlic, peppercorn, and tarragon and cook for further 30-40 seconds, stirring.'

  • 3.

    Set aside to cool.

  • 4.

    Dissolve gelatin and set aside to cool, stirring occasionally. Granulated gelatin may be used but is not as good.

  • 5.

    Place cooled shallot mix in a chilled stainless steel bowl with cream and duck then fold together.

  • 6.

    Add gelatin and gently stir through.

  • 7.

    Add egg whites and carefully fold through mixture. Refrigerate for three hours or until mix is consistency of soft butter.

  • 8.

    Heat stock to just under boiling, form quenelles (see notes) with two spoons and lower into stock. As you are doing this:-

  • 9.

    Saute fennel with butter over medium heat until it gains colour then add mushroom untl it is barely softened.

  • 10.

    Carefully arrange cos on plates in a star shape and make a small mound in the middle with some shredded lettuce.

  • 11.

    Arrange fennel, mushroom and radish over top, add the poached quenelle on the top and garnish with tarragon, fancy-cut radish and a lettuce twist.


Confit duck can be bought if you don't have the resources to make it. Chicken also works well in this. Failing any of that, just use any type of poached poultry.
Don't overcook the quenelles - they only take enough time to warm up. DO NOT boil the stock

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