Moroccan-Style Duck Confit Tart

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.