Recipe
Method:
- Remove the flesh of the Confit Duck Leg from the bone, remove skin and shred roughly.
- Lightly brown the chopped onions in butter, and sprinkle with the coriander.
- Prepare the turnips, chop them in two, then slice thinly and evenly. Lightly brown them in butter with the honey, add a splash of balsamic vinegar, and season.
- Butter the tart moulds, sprinkle with unrefined salt and freshly milled pepper.
- Place a layer of cooked turnips in the moulds, a layer of onion with coriander, a layer of shredded duck and another layer of cooked turnips.
- Place a rolled-out round of puff pastry on top. Remember to prick it, so that it does not rise.
- Bake at 190°C for 25-30 minutes.
- Leave the upside-down tarts in their moulds until you are ready to serve them.
- Mix the fromage blanc with a splash of balsamic vinegar, the shallot and the chives
- Season.
When ready to serve:
- Turn the still hot tarts onto plates and remove the moulds.
- Cover with the chive sauce and serve at once.
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