Duck Leek & Mushroom Tarts
Ingredients
2 Luv-a-Duck Roast Duck Legs
2 sheets butter puff pastry
1 young leek, halved washed & thinly sliced
40g butter
8 swiss brown mushrooms, quartered
1 tlsp vincotto
60g Persian feta cheese
50g golden walnut halves
Salt & pepper to taste
Products used
Method
- Pre-heat oven to 190c
- Cut each pastry sheets into 4 squares. Press the pastry into 8 paper lined deep large muffin tins. Folding the edges down. Place a square of paper on the inside of each muffin tin and fill with baking beans or pastry weights to weigh pastry down whilst cooking.
- Bake in the pre-heated oven 8 minutes. Remove the beans and cook for a further 2 minutes. Remove from oven and cool in the tin.
- Heat the butter in a frying pan over a low heat and sauté the leeks 5 minutes, add the mushrooms and season with salt & pepper continue to sauté for a further 4-5 minutes. Stir in the vincotto.
- Spoon the mushroom mixture into the base of each tartlet case and top with shredded roast duck meat. Garnish with feta cheese and walnuts. Warm in the oven 3-4 minutes. Serve warm.
Chef’s tips
Tartlet cases maybe prepared well ahead of time and store in an airtight tin.
Luv-a-Duck confit duck legs or fresh duck legs may also be used. Simply cook/ heat per pack instructions and shred the duck meat from the bone.
Cumquat marmalade maybe used in place of vincotto for a delicious difference.