Moroccan inspired Duck Puff Pastry
with taboulleh style side salad
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Ingredienten
1 stuk(s)
Gekonfijte eendendijfilet
½ roll(s)
Bladerdeeg
(Bevat: Tarwe Kan bevatten: Melk (inclusief lactose))
20 gram
Dadelstukjes
(Kan bevatten: Noten, Sesamzaad, Pinda's)
½ zakje(s)
Ras el hanout
1 stuk(s)
Rode ui
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
1 stuk(s)
Wortel
30 gram
Veldsla
25 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
5 gram
Amandelschaafsel
(Bevat: Amandelnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
½ el
Olijfolie
½ el
Extra vierge olijfolie
50 ml
Zoutarme kippenbouillon
½ tl
Honing [of plantaardig alternatief]
1 el
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Preheat the oven to 200°C. Well the date pieces in a small bowl with warm water. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the duck for 2 - 3 minutes per side. Remove from the pan and use two forks to shred the duck.
Meanwhile, slice the onion. Heat a drizzle of olive oil in the same frying pan and fry the onion for 1 - 2 minutes. Prepare the stock.
Drain the date pieces. Add the duck, the date pieces, the ras el hanout, the stock and a quarter of the white wine vinegar and fry for 1 more minute. Season to taste with salt and pepper.
Transfer the puff pastry to a parchment-lined baking sheet and cut in half. Fold the edges inwards by 1cm so as to make a crust. Use a fork to pierce holes across the surface of the pastry (see Tip). Add the duck filling to the pastry and bake the tartes in the oven for 13 - 16 minutes, or until the puff pastry is golden brown.
Tip: Brush the edges with some milk or olive oil to make it more dark and shiny.
In the meantime, heat a clean frying pan over high heat. Toast the almond shavings until golden brown, then remove from the pan and set aside. Grate the carrots and chop the parsley. In a bowl, combine the extra virgin olive oil with the honey and the rest of the white wine vinegar. Season with salt and pepper to taste. Add the carrot and salad leaves and mix well to combine.
Serve the tart on plates and crumble over the white cheese. Garnish with the almond shavings. Serve the salad next to the tart. Garnish the dish with the parsley.
