Duck leg Charlottes

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Michel Roux Jr.
From Saturday Kitchen


  • 4 slices white bread, crusts removed
  • 2 confit duck legs, from a tin, 100g/3½oz fat reserved
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 125g/4½oz wild mushrooms, cleaned and sliced
  • 200ml/7fl oz port
  • 300ml/10fl oz reduced brown veal stock

For the sprout flowers

  • 55g/2oz unsalted butter
  • 300g/10½oz flower sprouts