Duck Confit & Mushroom Tarte Tatin

Serves 4

 

 

This is my adaption of a Stephanie Alexander inspired recipe.

 

1 sheet of frozen butter puff pastry, thawed

4 confit duck marylands

250g swiss brown mushrooms

1 tblspn olive oil

4 eschalots, finely chopped

21/2 tblspn crème fraiche

1 tblspn chopped flat leaf parsley

1 egg lightly beaten

rocket or baby spinach leaves to garnish

 

 

Preheat oven to 220degrees C. Generously grease 21cm square tart pan, preferably non stick (don't use loose-bottomed pans)

Remove skin from duck and set aside on a baking sheet lined with baking paper. Pull meat from bones, shred and set aside. Remove mushroom stalks and chop. Cut caps into 5mm slices. Heat oil in fry pan over high heat and cook mushroom caps for 1-2 minutes, tossing constantly. Remove with slotted spoon and drain on paper towels.

Add a little more oil to pan if necessary, reduce heat to medium high and cook mushroom stalks and eschalots for 2 minutes. Add crème fraiche and stir for 30 seconds. Remove from heat. Stir in duck meat, parsley and season with salt and pepper.

Arrange mushroom slices on base of pan (this layer will be visible when tart is turned out). Top with duck filling, then pastry sheet easing the sheet inside the rim of the pan. Carefully brush pastry with egg (don't let it run down inside the  pan as this may make it hard to remove the cooked tart)

 

 

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Bake for 15 minutes. After the tart has been cooking for 8 minutes, place duck skin in the oven to crisp.

Allow tart to cool for a couple of minutes, then invert onto a platter. Serve tart garnished with leaves and pieces of the crispy duck skin.

• ** you can make this recipe as individual tarts for a dinner party, quantity will depend on the size of your tart pan

 

 

 

  Cutlets