For our cookbook club back in June, we chose Erin French’s Big Heart, Little Stove. The dish I knew I had to make was her Farmhouse Pie with Duck Confit, Roasted Grapes & Shallots. As I’ve always wanted to try confit at home – and let’s be honest, I’ll eat anything with roasted grapes.
Duck confit is a time commitment – a 24-hour dry cure in herbes de Provence, garlic, shallot and salt; a 4-hour low-and-slow roast in duck fat, and finally a quick deep dry for divinely crisp skin.
The great thing about this recipe (for the cook at least) is that you only need the meat for the pie – the crispy duck skins are yours to enjoy as a reward for all your effort.
To make the pie, you spread a layer of potato purée infused with bay and thyme into the dish, then scatter over jammy caramelized shallots and grapes sauteed with thyme. The shredded duck confit goes on next, topped with more purée, and the whole thing bakes until bubbling and golden.
It is my happy place dish – silky potatoes; tender, perfectly seasoned duck; and the surprised bursts of sweet-tart grapes that cut through the richness. This was a modern comfort food I will definitely be making again this winter!
The full round up of every dish we made is below!
Book: Big Heart, Little Stove, page 146
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: Duck confit
Pricey Ingredients: —
Hard-to-find: —
Recipe not online. Turkey version here.
Also on the menu:
- Pecorino Puffs, page 34
- Roasted Allium Dip, page 36
- Gram’s Clam Dip, page 39
- Thai Basil Lemonade, page 52
- Asparagus & Tarragon Soup, page 63
- Mediterranean Mess, page 87
- Roasted Potato Salad with Green Beans, Olives & Herbs, page 96
- Crispy Cauliflower with Honey & Hot Pepper Flakes, page 111
- A Skillet of Scallops with Cedar, Chorizo & Lime, page 133
- Glazed Butter Cake, page 179
- Old-Fashioned Apple Walnut Cake, page 192
- Chocolate Ginger’d Cookies, page 201
- Dried Cherry, Cornmeal & Almond Cookies, page 204
- Popovers with Roasted Rhubarb Jam Butter, page 224
