Confit Duck Tartlets
Confit Duck Tartlets
These Asian-style Confit Duck Tartlets are a guaranteed showstopper for your next dinner party, and the best part is, they’re easy to make! The rich, store-bought confit duck leg and tart plum sauce filling is encased in buttery, crisp shortcrust pastry, topped off with cucumber and spring onion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serves: 12
- Skill Level: easy
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Ingredients
- 1 (400g packet) Carême Sour Cream Shortcrust Pastry, defrosted
- 500g confit duck legs (we used Luv-A-Duck)
- 2 tbsp plum sauce
- 2 baby cucumbers, finely diced
- 2 spring onions, white parts finely sliced, green tops reserved
Method
- Preheat oven to 180°C fan-forced (200°C conventional).
- Unroll the defrosted pastry sheet. Using an 8cm pastry cutter, cut 12 circles.
- Line a patty pan tart tin with the pastry circles, then place a second tart tin on top (this acts a weight). Bake for 20 minutes, or until the pastry is golden.
- Carefully remove the top tin, then return to oven for 5 minutes, or until the pastry is golden. Set aside to cool completely, then remove shells from the tin.
- Place a heaped tbsp of the duck filling into each tart shell, then top with a little diced cucumber and spring onion curls.
- Serve immediately.
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