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Confit duck tartelettes
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Prep Time:
160 minutes
Cook Time:
210 minutes
Total Time:
370 minutes
Prep ahead and easily assemble these mouthwatering tarts for your next soirée! - Manu Feildel
Ingredients:
  • 400g savoy cabbage, shredded
  • Rhubarb chutney or jam, to serve (see tips)
  • Chopped chives, to serve
  • 200g salted butter, chilled, chopped
  • 150g sour cream
  • 100g coarse sea salt
  • 5 black peppercorns
  • 2 cloves
  • 1 star anise
  • 1 orange, rind finely grated
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 4 duck marylands
  • 1kg duck fat, melted
Instructions:
  • In a food processor, pulse flour and butter until the mixture looks like fine breadcrumbs. Add sour cream and pulse until the dough comes together into a ball. Turn the dough onto a lightly floured surface, gently knead with the palm of your hand until just combined. Shape into 2 discs, wrap in plastic wrap, and chill in the fridge for 1 hour.
  • Roll out the dough between two sheets of baking paper until it is 2-3mm thick. Cut out 12 rounds using a 6.5cm cutter. Line twelve 30ml mini muffin pans with the rounds. Prick the bases with a fork. Bake for 10-12 minutes until they are crisp and golden. Remove from the oven and press down any air bubbles with a teaspoon. Allow to cool slightly in the pans before transferring to a wire rack to cool completely. Repeat the process with the remaining dough disc.
  • Prepare the confit duck seasoning by blending salt, garlic, peppercorns, cloves, star anise, rind, thyme, and bay leaf in a food processor until fully mixed. Place the duck tightly in a deep dish, and coat it evenly with the salt mixture. Cover with plastic wrap and refrigerate for 1-3 hours to allow the flavors to infuse.
  • Preheat oven to 130C/110C fan forced. Rinse duck, pat dry, then place in a roasting pan. Pour duck fat over the duck. Cover pan with baking paper and foil, and bake for 3 hours. Let it cool in the pan. Shred duck meat, saving the fat. Remove skin and bones before discarding.
  • In a large frying pan over high heat, sizzle 100g reserved fat. Toss in cabbage and sauté for 3-5 minutes until wilted. Season to taste. Remove any extra liquid and let it cool.
  • Fill each pastry case with a generous teaspoon of cabbage. Add a generous amount of shredded duck on top and a dollop of chutney. Finish by sprinkling some fresh chives over the top. Remember to refer to the notes for the remaining duck and fat.

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