Recipe: CONFIT DUCK TARTLETS

METHOD

• Preheat the oven to 190°C.
• Place the Ducko duck legs, skin side up in a baking tray, and sprinkle with salt and pepper to taste. Cover lightly with foil.
• Bake in the preheated oven for 1hour 30 minutes.
• Remove duck meat from the bones, shred and mix with the cooking juices and rendered fat. Set aside.
• Heat the butter and oil in a frying pan over a medium heat.
• Sauté the onions until they start to brown, then stir in the marmalade and balsamic vinegar. Continue to cook until mixture is syrupy.
• Remove from pan and cool in a bowl.
• Cut each pastry sheet into rounds (approximately 10 centimetres in diameter), and place each round into a greased tartlet, or cupcake, tin.
• Spoon a small amount of caramelised onions into each pastry and top it with some of the shredded duck leg meat.
• Bake the tartlets in the pre-heated oven (still 190°C) for approximately 12-15 minutes, or until the pastry is golden.
• Allow the tartlets to cool down a bit.
• Serve warm with tiny dollops of crème fraiche or sour cream.
• TIP: Tartlets may be prepared ahead of time and stored in the refrigerator for up to 7 days. Simply warm it up prior to serving and add the crème fraiche or sour cream.