When I saw this recipe, I thought this is perfect for me  to cook for  French Boyfriend as it is a bit different to plain duck confit which we eat quite a lot of.

 Verrines Filled With Duck Confit, Ceps & Crushed Peas
Serves: 6

Ingredients Glass verrines are very fashionable in France, but you can also use individual soufflé dishes or cocottes. The duck and peas can be prepared ahead, making this a wonderfully easy dinner-party dish. Tinned confit duck legs (cuisses de canard) can be bought online (for example, from www.confitdirect.co.uk or www.gasconline.com), and from some delicatessens and specialist butchers.
 
FOR THE DUCK: 
25g dried ceps2 tablespoons duck fat (spooned from the tin of confit)1 onion, peeled and finely chopped2 sticks celery, finely chopped1 garlic clove, crushed2 tablespoons plain flour1 teaspoon tomato purée1 tablespoon finely chopped fresh rosemary3 legs of confit of duckSalt and freshly ground black pepper FOR THE PEAS:
25g butter4 spring onions, whiteparts only, finely chopped400g frozen petits pois4 tablespoons crème fraiche2 tablespoons roughly chopped flat-leaf parsley6 sprigs chervil to garnish, optional Method For the duck, heat the oven to 190°C/mark 5. Soak the ceps in 400ml boiling water for 30 minutes. Meanwhile heat the duck fat in a saucepan and cook the onion, celery and garlic over a gentle heat for 15-20 minutes, stirring occasionally, until soft and slightly golden. ...