Rehydrate morel mushrooms in warm water for 30 minutes. Drain and reserve the soaking liquid. Sauté shallot in butter until softened. Add morels and cook until tender. Set aside.
Cook wild rice according to package directions using duck stock. Drain and set aside.
In a large skillet, melt butter. Whisk in flour and cook for 1-2 minutes to create a roux.
Gradually whisk in heavy cream and sherry, along with 1/4 cup of the reserved morel soaking liquid, until smooth. Bring to a simmer, stirring constantly, until sauce thickens. Season with salt and white pepper.
Stir in cooked wild rice, shredded duck confit, morel mushrooms, and peas. Mix well.
Pour mixture into a 9x13 inch baking dish.
Combine panko breadcrumbs and Parmesan cheese. Sprinkle over the hotdish.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
8 oz225 gDuck confit-shredded
1 cup170 gWild rice
4 cups950 mLDuck stock
4 oz115 gDried morel mushrooms
1 tbsp15 mLButter
11 mediumShallot-minced
1/4 cup60 mLButter
1/4 cup30 gAll-purpose flour
2 cups475 mLHeavy cream
1/2 cup120 mLDry sherry
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite pepper
1/2 cup70 gFrozen peas
2 tbsp30 mLFresh chives-chopped
1/2 cup50 gPanko breadcrumbs
2 tbsp30 mLGrated Parmesan cheese
Equipment
Large skillet
9x13 inch baking dish
Saucepan
Instructions
Rehydrate morel mushrooms in warm water for 30 minutes. Drain and reserve the soaking liquid. Sauté shallot in butter until softened. Add morels and cook until tender. Set aside.
Cook wild rice according to package directions using duck stock. Drain and set aside.
In a large skillet, melt butter. Whisk in flour and cook for 1-2 minutes to create a roux.
Gradually whisk in heavy cream and sherry, along with 1/4 cup of the reserved morel soaking liquid, until smooth. Bring to a simmer, stirring constantly, until sauce thickens. Season with salt and white pepper.
Stir in cooked wild rice, shredded duck confit, morel mushrooms, and peas. Mix well.
Pour mixture into a 9x13 inch baking dish.
Combine panko breadcrumbs and Parmesan cheese. Sprinkle over the hotdish.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
Comments