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Duck Stuffed Bell Peppers: A Luxurious Recipe You Must Try
If you’re looking for a colorful, incredibly tasty dish that brings both elegance and comfort to the table, this duck-stuffed bell peppers recipe is exactly what you need. Combining the rich, succulent flavors of duck confit with the sweetness of roasted bell peppers and a cheesy, pasta-filled stuffing, this dish is a true celebration of textures and tastes. It’s a luxurious take on a classic stuffed pepper, making it perfect for special occasions or whenever you want to treat yourself to something extraordinary.
Stuffed bell peppers are already a beloved dish, but when you add tender, slow-cooked duck confit into the mix, they reach a whole new level of decadence. The combination of juicy, flavorful duck, earthy mushrooms, fragrant herbs, and creamy, melted cheese makes every bite unforgettable. Plus, the vibrant colors of different bell peppers make for a visually stunning presentation. Whether you’re cooking for guests or simply indulging in a gourmet meal at home, these stuffed peppers will impress with both their appearance and taste.
What is Duck Confit and Why is it So Good?
Duck confit is a traditional French cooking technique that involves slow-cooking duck legs in fat at a low temperature until the meat becomes incredibly tender and infused with rich flavor. This method not only preserves the duck but also enhances its juiciness, making it an excellent choice for this recipe.
Traditionally, duck confit is made using rendered duck fat, but in this recipe, I use olive oil instead. Olive oil adds a different but equally delicious flavor profile and is more readily available. If you prefer, you can use duck fat, which will give the confit a more traditional taste. Either way, don’t throw away the oil or fat after using it! The infused oil takes on incredible flavors from the herbs and spices and can be used for frying vegetables, potatoes, or even another batch of duck confit.
The amount of olive oil you need depends on the size of your oven dish. Typically, 1-1.5 liters (4-6 cups) is enough to fully submerge the duck legs. Using a good-quality oven dish is crucial to ensure even cooking and proper heat distribution. I highly recommend this oven dish because it retains heat well and is perfect for confit cooking.
When shredding the duck meat, don’t make it too fine. Finely shredded meat can become stringy and lose its succulent texture. Instead, aim for medium-sized pieces that will hold up in the stuffing without drying out.
Flavoring the Duck Confit
To elevate zhe flavor of the duck confit, I infuse the olive oil with black peppercorns, mild chili peppers, and fresh herbs like thyme, sage, and rosemary. These aromatics add depth and a delicate heat that pairs beautifully with the rich duck meat. I also like to include juniper berries, which lend a slightly piney, citrusy note to the dish. However, juniper berries can be difficult to find in stores, so feel free to leave them out if needed.
Choosing the Best Bell Peppers and Mushrooms
Using bell peppers of different colors is a great way to enhance the visual appeal of the dish. Red, yellow, and orange peppers are naturally sweeter, while green peppers have a slightly more bitter, earthy taste. The variety in color makes for a stunning presentation, turning this dish into a showstopper on any dinner table.
Mushrooms add an earthy, umami-rich component to the stuffing. I use cremini mushrooms, which have a deep, meaty flavor that complements the duck perfectly. However, you can mix different types of mushrooms or use whatever you have available. Shiitake, oyster, or portobello mushrooms would also work beautifully in this dish.
Picking the Right Pasta
The filling for these stuffed peppers includes small-sized pasta, which helps absorb all the rich flavors from the duck and mushrooms. You can use any small pasta you like, but I particularly recommend campanelle. This pasta shape has ruffled edges and a hollow center, making it perfect for holding onto the sauce and flavors in the stuffing. If you can’t find campanelle, other great options include orzo, ditalini, or elbow macaroni.
The Perfect Cheese Blend
Cheese plays a crucial role in binding the stuffing together and adding a creamy, salty richness. In this recipe, I use a combination of Parmigiano Reggiano and Västerbottensost, my favorite Swedish cheese. Parmigiano Reggiano is a classic choice with a nutty, salty flavor that enhances the overall taste of the stuffing. Västerbottensost is a Swedish cheese with an intense, slightly tangy flavor that melts beautifully and adds a wonderful depth to the dish.
If you don’t have access to Västerbottensost, you can substitute it with Gruyère, aged Cheddar, or Comté, all of which melt well and have strong flavors that complement the duck. To ensure a smooth and even melt, I recommend using a high-quality cheese grater like this one, which makes grating easier and prevents clumping.
A Dish Worth Making Again and Again
These duck stuffed bell peppers are nothing short of spectacular. The combination of tender duck confit, caramelized onions, earthy mushrooms, aromatic herbs, and gooey, melted cheese creates an irresistible dish that you’ll want to make over and over again.
Whether you’re serving this for a dinner party or enjoying it as a special weeknight meal, it’s guaranteed to impress. The luxurious flavors, beautiful presentation, and comforting warmth of this dish make it one of my absolute favorites. Try it out, and you’ll understand why it’s worth every step of the process!
If you’re looking for a colorful, incredibly tasty dish that brings both elegance and comfort to the table, this duck-stuffed bell peppers recipe is exactly what you need. It’s a luxurious take on a classic stuffed pepper, making it perfect for special occasions or whenever you want to treat yourself to something extraordinary. Enjoy!
Total Time:3 hours 30 minutes
Yield:4–5 portions 1x
Ingredients
Scale
For the Duck Confit
2 duck legs
Salt
1–1.5 liters (4–6 cups) olive oil
2 mild chili peppers
3 sprigs of sage
5 sprigs of thyme
1 sprig rosemary
4 garlic cloves
1 tsp juniper berries (optional)
1 tsp whole black peppercorns
For the Bell Peppers
2 duck legs confit
4–5 bell peppers, different colors
1 onion, chopped
250 g (9 oz) cremini mushrooms, halved and sliced
6 sage leaves, chopped
250 g (9 oz) small-sized pasta
200 g (7 oz) cheese, grated
Black pepper, to taste
Salt, to taste
Chopped parsley, for garnish
Instructions
For the Duck Confit
Season the duck legs generously with salt.
Preheat an oven dish in the oven at 120°C (250°F) for 15 minutes.
Add some olive oil to cover the bottom of the oven dish.
Pat the duck legs dry with paper towels and place them in the oven dish. Add the rest of the olive oil, ensuring the duck legs are fully submerged.
Add chili peppers, sage, thyme, rosemary, garlic cloves, juniper berries (if using), and black peppercorns. Make sure they are submerged as well.
Bake at 120°C (250°F) for 2 hours.
Shred the duck meat (not too finely).
For the Bell Peppers
Heat 3 tbsp of the confit olive oil in a frying pan.
Fry the onion for a few minutes until it starts to caramelize.
Add the mushrooms and cook until they reduce in size.
Stir in the chopped sage and season with salt and black pepper.
Add one of the mild chili peppers from the confit and the garlic cloves to the pan. Let them fry for a few minutes, stirring occasionally.
Add the shredded duck meat and mix.
Boil the pasta in salted water for half the recommended cooking time, then mix it with the duck and mushroom mixture. Stir in a little bit of the cheese.
Cut off the tops of the bell peppers and remove the cores. Keep the tops, as they can help balance the bell peppers if they don’t sit straight.
Rub the bell peppers with olive oil.
Precook the bell peppers in the oven at 175°C (350°F) for 10 minutes.
Pour out any liquid from the bell peppers and fill them with the duck mixture. Bake at 175°C (350°F) for 10-15 minutes.
Top with the remaining cheese and bake at 200°C (400°F) for 5-10 minutes, until the cheese is melted and golden.
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