Duck confit omelette, green asparagus and fresh goat cheese

Appetizers, Duck

Omelet stuffed with duck meat confit, small green asparagus tips just blanched, chopped chives and goat cheese.


Recipe for 4 persons

For the omelette

8 Unit(s)
1 Unit(s)
Confit duck leg
80 Gr
Fresh goat cheese
1 Bunch(es)
Green asparagus
0.50 Bunch(es)
  • Salt and pepper
  • Butter

Preparation time: 15 min

Preheat your four at 375 °F

  • General preparation

    Chop the chives. Shred the flesh from the duck leg confit. Cut the asparagus into small pieces, taking care to remove the fibrous part of the foot.

  • Asparagus preparation

    Boil a large volume of salt water. Blanch the asparagus by immersing them in water for one minute. Drain and plunge asparagus into ice bath in order to stop their cooking.

  • Omelette preparation

    You can prepare individual omelets omelette or a large one to share. In a bowl, break eggs. Add a pinch of salt and pepper and beat them with a fork. In a hot non-stick skillet, place a knob of butter, add eggs and cook over low heat, stirring lightly with the fork until you obtain a runny omelette. Remove from heat. Add the blanched asparagus, chopped chives, the shredded duck and crumbled goat cheese. Fold the omelet in half. Place the omelet on a baking sheet and finish cooking in the oven for 2-3 minutes.

  • To serve

    Serve your hot omelet accompanied by a small green salad if desired.

Be careful not to overcook the omelette so that it retains its creamy and unctuous texture. You can reshape your omelet with a cloth so they can go a half-moon shape.

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