These tartlets combine the richness of duck confit with the unexpected brightness of pickled gooseberries and a warm spice blend. The random element – using a blowtorch to caramelize the pastry – adds a unique textural element.
Servings: 6 tartlets
Prep Time: 45 minutes (plus 24-48 hours for duck confit)
Cook Time: 30 minutes
Ingredients
- For the Duck Confit (or use store-bought):
4 Duck Legs
1/4 cup Kosher Salt
2 tbsp Black Peppercorns, crushed
4 cloves Garlic, minced
2 sprigs Fresh Thyme
1 Bay Leaf, crumbled
Duck Fat (enough to cover the legs)
- For the Tart 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 Filling:
1 cup Shredded Duck Confit (from above or store-bought)
1/4 cup Finely Diced Red Onion
2 tbsp Smoked Paprika
1 tbsp Star Anise, ground
1 tbsp Honey
1 tbsp Balsamic Vinegar
Salt and Pepper to taste
- For the Pickled Gooseberries:
1 cup Fresh Gooseberries
1/2 cup White Wine Vinegar
1/4 cup Water
2 tbsp Sugar
1/2 tsp Mustard Seeds
- For Garnish:
Fresh Chives, chopped
Microgreens (optional)
Instructions
1. Prepare the Duck Confit (if not using store-bought): Rub the duck legs with the salt, peppercorns, garlic, thyme, and bay leaf. Place in a dish, cover, and refrigerate for 24-48 hours. Rinse the duck legs and pat dry. Place in a Dutch oven or oven-safe pot and cover completely with duck fat. Cook in a preheated oven at 275°F (135°C) for 3-4 hours, or until the duck is very tender. Shred the duck meat, discarding the skin and bones.
2. Make the Tart Shells: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Prepare the Pickled Gooseberries: Combine the white wine vinegar, water, sugar, and mustard seeds in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the gooseberries and simmer for 2 minutes. Remove from heat and let cool completely. The gooseberries will become translucent and slightly softened.
4. Make the Filling: In a bowl, combine the shredded duck confit, diced red onion, smoked paprika, ground star anise, honey, and balsamic vinegar. Season with salt and pepper to taste.
5. Assemble the Tartlets: Roll out the chilled tart dough on a lightly floured surface to about 1/8 inch thickness. Cut out six circles slightly larger than your tartlet molds. Press the dough into the molds and trim the edges. Blind bake the tart shells at 375°F (190°C) for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.
6. Caramelize the Pastry (Random Technique): Using a kitchen blowtorch, carefully caramelize the surface of the baked tart shells. This will create a slightly crispy and browned crust. Be careful not to burn the pastry.
7. Fill and Garnish: Fill each tart shell with the duck confit filling. Top with pickled gooseberries and garnish with fresh chives and microgreens (if using).
Notes & Tips
- Store-bought duck confit is a great time-saver. Look for high-quality, sustainably sourced options.
- If you don’t have gooseberries, you can substitute with other tart berries like currants or cranberries, but the flavor profile will be slightly different.
- The blowtorch caramelization step is optional, but it adds a unique textural element. If you don’t have a blowtorch, you can simply brush the tart shells with melted butter and bake for a few more minutes.
- For a spicier kick, add a pinch of cayenne pepper to the duck confit filling.