Moroccan-Style Duck Confit Tart
with Greek-style cheese, almonds & carrot salad
There is a new ingredient in your box! When you confit the duck thigh, it develops a richer flavour. The slow cooking process makes the meat exceptionally tender and juicy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Boneless duck thigh confit
½ roll(s)
Puff pastry
(Contains: Tarwe May be present: Melk (inclusief lactose))
20 g
Chopped dates
(May be present: Noten, Sesamzaad, Pinda's)
½ sachet(s)
Ras el hanout
1 piece
Red onion
5 g
Fresh flat leaf parsley
(May be present: Selderij)
1 piece
Carrot
30 g
Lamb's lettuce
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Noten, Sesamzaad, Pinda's)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
50 milliliters
Low sodium chicken stock
½ teaspoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock and preheat the oven to 200°C. Soak the dates in a small bowl of lukewarm water. Slice the onion into crescents. Grate the carrots and finely chop the parsley.
Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the duck for 2 - 3 minutes per side, then remove from the pan. Use two forks to shred the meat. Heat a light drizzle of olive oil in the same pan and fry the onion for 1 - 2 minutes.
Drain the dates. Add the dates, shredded duck, ras el hanout, stock and a quarter of the white wine vinegar to the pan, then cook for 1 minute. Season to taste with salt and pepper.
Transfer the puff pastry to a parchment-lined baking sheet and cut it in half so as to make two tarts. Fold the edges of each tart inwards by 1cm to make a crust. Use a fork to pierce holes across the surface of the pastry (see Tip). Spread the duck filling over the pastry and then bake in the oven for 13 - 16 minutes, or until the edges are golden-brown.
Tip: you can also brush the edges with milk or olive oil to make the pastry shine.
In the meantime, heat a clean frying pan over high heat. Toast the almond until golden-brown, then remove from the pan and set aside. In a bowl, combine a drizzle of extra virgin olive oil with the honey and the rest of the white wine vinegar. Season to taste with salt and pepper. Add the carrot and the lettuce to the bowl, then toss well to combine.
Serve the tart on plates and crumble over the cheese. Scatter the toasted almonds over the tart. Serve the salad alongside. Garnish the dish with the parsley.
