Recipe Confit duck tartelettes : Practical and Delicious

Recipe Confit duck tartelettes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Confit duck tartelettes. You are currently reading Recipe Confit duck tartelettes : Practical and Delicious. This recipe is the creation of the chef Manu Feildel. Recipe Confit duck tartelettes requires 2h 40m, cook 3h 30m and serve 24. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

"Perfect for your next dinner party, these naughty and delicious tarts can be make ahead and then simply assembled on the day." - Manu Feildel

Ingredients:

16 Ingredients

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  400g savoy cabbage, shredded
  
  
  


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  Rhubarb chutney or jam, to serve (see tips)
  
  
  


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  Chopped chives, to serve
  
  
  



• Sour cream pastry



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  300g (2 cups) plain flour
  
  
  


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  200g salted butter, chilled, chopped
  
  
  


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  150g sour cream
  
  
  



• Confit duck



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  100g coarse sea salt
  
  
  


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  1 garlic clove
  
  
  


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  5 black peppercorns
  
  
  


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  2 cloves
  
  
  


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  1 star anise
  
  
  


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  1 orange, rind finely grated
  
  
  


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  1 sprig fresh thyme
  
  
  


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  1 bay leaf
  
  
  


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  4 duck marylands
  
  
  


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  1kg duck fat, melted
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  For the pastry, process flour and butter until mixture resembles fine breadcrumbs. Add sour cream and process until mixture forms a ball. Turn onto a lightly floured surface and knead gently and quickly using the palm of your hand until just combined. Shape into 2 discs, wrap in plastic wrap and place in the fridge for 1 hour to rest.
  
  
  


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  Step 2
  
  
  
  
  Roll out 1 disc between baking paper until 2-3mm thick. Use a round 6.5cm cutter to cut out 12 discs. Use to line twelve 30ml mini muffin pans. Prick bases with a fork. Bake for 10-12 minutes or until crisp and golden. Remove from oven. Use a teaspoon to press down any air bubbles. Cool slightly in pans. Transfer to a wire rack to cool completely. Repeat with remaining pastry disc.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, for confit duck, place the salt, garlic, peppercorns, cloves, star anise, rind, thyme and bay leaf in a food processor and pulse until well combined. Fit duck snugly in a deep dish. Add salt mixture, ensuring duck is covered all over. Cover with plastic wrap and place in the fridge for 1-3 hours to cure.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 130C/110C fan forced. Rinse duck and pat dry. Place in a roasting pan and pour over duck fat. Cover pan with baking paper, then foil. Bake for 3 hours. Set aside to cool in pan. Remove duck and shred meat, reserving fat. Discard skin and bones.
  
  
  


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  Step 5
  
  
  
  
  Heat 100g reserved fat in a large frying pan over high heat. Add cabbage and cook for 3-5 minutes or until wilted. Season. Drain off any excess liquid and leave to cool.
  
  
  


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  Step 6
  
  
  
  
  Place a teaspoon of cabbage in each pastry case. Top with some shredded duck and a little chutney. Sprinkle with the chives. (See notes for remaining duck and fat.)
  
  
  

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