Ingredients

For 4

200g shredded confit duck
400g buttered crushed potatoes
4 nectarines
1 knob butter
1 tablespoon caster sugar
Pepper and salt
4 verrines

Recipe

Wash and stone the nectarines, then dice them.
Heat the butter in a pan and add a few nectar pieces. Sprinkle with sugar and leave to caramelise for a few minutes.
In a microwave, heat up 400g buttered crushed potatoes (4 minutes at 900W).
Heat up 200g shredded confit duck in the microwave (3 minutes at 750W).
In each verrine, place 50g shredded confit duck, and a few nectarine pieces, cover with a layer of crushed potato (100g) and finish with caramelised nectarine pieces.
Serve the verrines very hot.

If you like sweet and sour flavours then this is the one for you. Layer softened diced fruit, tender shredded duck and buttery mashed potato. Serve as a starter or as little ravioli canapés.

Hubert - culinary advisor Routhiau Group