adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Little duck and radicchio tarts
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Gourmet tarts with savory duck, radicchio, and caramelized onion filling.
Ingredients:
  • 25g unsalted butter
  • 2 red onions, thinly sliced
  • 2 duck breast fillets* (skin on)
  • 16.00 gm brown sugar
  • 40.00 ml good-quality balsamic vinegar, plus extra to serve
  • 500.00 ml finely shredded radicchio leaves
  • Six 9cm pre-baked tart cases
  • 20.00 ml finely chopped flat-leaf parsley, to serve
  • Shaved parmesan, to serve
Instructions:
  • In a frypan over medium-low heat, melt butter with oil. Add onions and cook, stirring occasionally, for 20-25 minutes until they are soft and golden.
  • Preheat the oven to 180°C while you prepare the rest of the dish.
  • Score the duck skin with a sharp knife and massage it with sea salt. Heat a non-stick frying pan over high heat. Place the duck in the pan, skin-side down, and cook for 3-4 minutes until the skin crisps and fat renders. Transfer the duck, skin-side up, to a baking tray and roast for 8-10 minutes. Rest the duck, then slice thinly before serving.
  • Caramelize the sugar and balsamic vinegar with the onion for 2-3 minutes until sticky. Add radicchio and cook for 1 minute until just wilted.
  • To serve, heat the tart cases in the oven. Fill them with radicchio mixture, top with sliced duck, sprinkle with parsley and shaved parmesan, and finish with a drizzle of extra balsamic vinegar.

Similar Recipes