Smoked Paprika & Star Anise Duck Confit Tartlets with Pickled Fennel & Black Garlic Aioli

These tartlets combine the richness of duck confit with the unexpected warmth of star anise and the bright acidity of pickled fennel, all balanced by a savory black garlic aioli. The random element – using a blowtorch to caramelize the fennel – adds a unique textural and flavor dimension.

Servings: 6 tartlets

Prep Time: 45 minutes (plus 24-48 hours for duck confit)

Cook Time: 25-30 minutes

Ingredients

For the Duck Confit (can be pre-made):

* 4 Duck Legs

* 1/4 cup Kosher Salt

* 2 tbsp Black Peppercorns, crushed

* 4 Star Anise

* 2 Bay Leaves, crumbled

* Duck Fat (enough to cover the legs)

For the Tartlet Shells:

* 1 1/4 cups All-Purpose Flour

* 1/2 tsp Salt

* 1/2 cup (1 stick) Cold Unsalted Butter, cubed

* 4-6 tbsp Ice Water

For the Pickled Fennel:

* 1 Fennel Bulb, thinly sliced (mandoline recommended)

* 1/2 cup White Wine Vinegar

* 1/4 cup Water

* 2 tbsp Sugar

* 1 tsp Salt

For the Black Garlic Aioli:

* 1/2 cup Mayonnaise

* 4 cloves Black Garlic, minced

* 1 tbsp Lemon Juice

* 1/4 tsp Smoked Paprika

Garnish:

* Fresh Dill, chopped

* Microgreens (optional)

Instructions

1. Prepare the Duck Confit (if not already done): Cure the duck legs with salt, peppercorns, star anise, and bay leaves for 24-48 hours in the refrigerator. Rinse thoroughly and pat dry. Submerge the duck legs in duck fat in a Dutch oven or oven-safe pot. Cook at 275°F (135°C) for 3-4 hours, or until the meat is very tender and easily pulls away from the bone. Shred the duck meat, discarding the skin and bones.

2. Make the Tartlet Dough: In a food processor, pulse together flour and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. Prepare the Pickled Fennel: Combine white wine vinegar, water, sugar, and salt in a saucepan. Bring to a simmer, stirring until sugar and salt are dissolved. Add the thinly sliced fennel and let it sit for at least 30 minutes, or longer for a more intense flavor.

4. Make the Black Garlic Aioli: In a small bowl, whisk together mayonnaise, minced black garlic, lemon juice, and smoked paprika until well combined.

5. Assemble the Tartlets: Roll out the tartlet dough to about 1/8 inch thickness. Cut out circles slightly larger than your tartlet molds. Press the dough into the molds and trim the edges. Blind bake the tartlet shells at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.

6. Caramelize the Fennel (Random Technique!): Remove the pickled fennel from the brine. Using a kitchen blowtorch, carefully caramelize the fennel slices, rotating to ensure even browning. This adds a smoky sweetness and a slightly charred texture.

7. Fill the Tartlets: Divide the shredded duck confit evenly among the tartlet shells. Top with the caramelized pickled fennel. Drizzle with black garlic aioli. Garnish with fresh dill and microgreens (if using).