Tarte Tatin With Three Types Of Duck

 
Tarte Tatin with three types of duck

« I dreamed up this recipe when I was living in Houston and used to give cookery classes. In a previous class, I had taught my American students to make confit of duck, which was one of their favourites, along with Tarte Tatin, so I decided to combine them ! What’s more this recipe is so easy, a ten-year-old boy managed it very well in a recent cookery class at my home... » (Marielle Teyssier)

Ingredients for 4 people

2 confit duck legs - 4 to 5 apples - balsamic vinegar - slices of dried smoked duck (optional improvement) - slices of raw duck foie gras (optional improvement) - puff pastry rolled out into a circle slightly larger than your tart tin - chopped parsley

Method

Pre-heat the oven to 220°C - Warm the confit duck legs in a frying pan to draw out the fat, then remove to a plate - Peel and slice the apples, then lightly brown them in some of the duck fat over a high heat. Take care not to over-cook them as they will be baked in the oven - Grease a tart tin with some of the duck fat - Remove the apples from the pan onto a plate, then deglaze the pan with a little balsamic vinegar and retain the liquid obtained - Remove the skin from the confit duck legs and shred the meat, then cut the foie gras into dice

To make the tarte tatin : cover the base of the tart tin with the apple slices and add the deglazing liquid, then cover with the shredded meat then the slices of smoked dried duck (if using) and the diced foie gras (if using) and finally cover with the pastry, pushing it down around the edges -Place in the pre-heated oven and bake for 20 to 25 minutes until the pastry is golden brown - Remove from the oven and allow to rest for 5 minutes before inverting the tin onto a large plate and removing the tart -Sprinkle with a little chopped parsley and serve.

Serve with

Red Sancerre

A recipe from
Maison Grandchamp

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