- 4 slices of white bread, crusts removed
- 2 confit duck legs (from a can is fine) with 100g of fat reserved
- 1 shallot, chopped
- 1 garlic clove, chopped
- 125g wild mushrooms, sliced
- 200ml port
- 300ml beef stock
- Preheat the oven to 210C. Moisten the bread with some of the duck fat, then use two slices to line two ramekin dishes, pressing the bread into the sides of the ramekins. Heat up a little duck fat in a pan over a medium heat, and gently soften the shallot and garlic for 3 minutes. Add the mushrooms, and cook for 2 minutes more.
- Heat up a small saucepan, and reduce the port by half. Pour in the stock and simmer to create a sticky, glossy sauce.
- Remove the skin from the duck legs, and flake the meat into the mushrooms mixture. Add a good dollop of your sticky sauce to the pan, and mix to bind. Spoon this mixture into the ramekins, and seal with the remaining slices of bread. Bake in the oven for 20 minutes, then turn the Charlottes out of the ramekins onto two dinner plates. Drizzle with more sauce, and serve.
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