10.08.2010

A Duck Tart

In the fall, I always think of serving game of some kind. I think it's my Michigan roots and a father and grandfather who loved duck hunting. We had duck often when I was a child. So while I made this recipe a while back, I saved it to post now. And you don't need wild duck to make it either.

 


Last spring, Kate at Serendipity had two intriguing posts. The first was about making duck confit; I loved reading it, knew I would never make it and wished I was Kate's neighbor so I could taste her version. Then the next month, she trumped it with this post: a duck tart made with her duck confit. That did it, no excuses, I had to make this! When I need gourmet game or meat products like duck confit, I always turn to D'Artagnan.  And sure enough, there was duck confit on their list. They are the best...I am never disappointed.



Kate used puff pastry for her tart with the following instructions: "I put some puff pastry in a little tart tin and covered it with another tart tin. I weighted the top one with beans and baked them for about 10-12 minutes. This kept the puff pastry from puffing up too much, and kept the form clean."
I didn't have the individual deep tart pans that Kate had, so I used my normal little tart pans, poked holes in the puff pastry, lined the pans with foil and filled them with pie weights. The puff pastry didn't flatten out like Kate's, which I would have preferred so I will have to work on that aspect. Perhaps roll out the puff pastry with a rolling pin to thin it even more and use heavier weights. ( BTW Kate, where did you find those adorably shaped tart tins? )

The recipe also calls for duck fat, but that was no problem because there was plenty of fat under the skin of the duck confit. I removed the skin, scraped some of the fat off and then stuck the duck in the oven a bit to warm. I wanted any remaining fat to melt away.

Then I cooked the lentils. I had some green French lentils so I used those.
Here's how: Check for and discard any dirt, tiny stones, and damaged lentils. Place them in a strainer and rinse thoroughly under cold water. They are ready to cook after rinsing. The lentils do not require soaking before cooking.  I used 2 cups of water to every cup of lentils. And I put in a bay leaf and a couple sprigs of whatever herbs I had on hand. Bring water to a boil and add the lentils. Boil for 2 or 3 minutes and then reduce heat to a simmer. Cook until tender, about 45 minutes.

Kate says she considers this tart essentially a leftover dish. She used the vegetables she had. You could also add tomatoes, green beans, zucchini, onions instead of the leeks. Kate's recipe looked wonderful to me, so I followed her recipe as posted. Next time, I'll get more creative.


I have to say, this tart was fabulous. We ate it for dinner and the vinaigrette was perfect. Exactly the right touch of tang. Yes, I would make this again. You don't need to serve it in puff pastry, but it made a great foil for the duck.

Duck Tart
From Kate at Serendipity





Ingredients:

3 small carrots

2 stalks celery
1/2 bulb fennel
1 leek
1 Tablespoon duck fat
1/2 pound lentils, cooked
1/4 cup cider vinegar
2 Tablespoons olive oil
juice of 1/2 lemon
shredded meat from 2 cuisses de canard confit
Salt and pepper to taste
4 pre-baked tart shells


Method:
Chop the carrots, the celery and the fennel about the size of the end of your little finger. Include the green tops of the celery. Clean the leek: cut off the tough part at the top and cut the leek in half lengthwise. Holding the two halves together, wash the leeks under cold running water, making sure to check between the layers where there’s often sandy dirt lurking to chip your teeth. When they’re clean, cut them crosswise into small strips.Melt 1 tablespoon of duck fat left from the cuisses de canard in a large-ish pan. Add the vegetables and cook till they’re softened, about 7-10 minutes. Add the lentils, mix well and drain if necessary.In a separate bowl, mix the vinegar, olive oil and lemon juice. Pour over the lentils and vegetables and mix well. Add the duck meat, fill the tart shells and garnish with whatever greenery you have. Serves 4.


55 comments:

  1. this sound too good and yummy. Have a nice weekend ahead!

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  2. I think this is the most fall-like dish I've seen these season. I have made duck confit and it was a delicious mess that I don't care to repeat so I'm grateful for the D'Artagnan link!

    Best,
    Bonnie

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  3. Love that plate Barbara :)

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  4. Beautiful Dish, looks like something you'd get in a fancy restaurant. I would love to give this a try. Great post and photos.

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  5. Great photo of your Grandfather. I will have to try this tart,thank you.

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  6. That is one beautiful tart and it looks delicious on that gorgeous plate!

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  7. I do love that plate, Barbara! I am wondering if you could make it with regular pastry since you have to squish it down anyway. Delicious recipe, I must say and cool you use D'Artagnan's fabulous duck... they are the best. Adding the lentils is inspired... I never think of them in pies but they are so good with duck. I'll try this soon and tell you how it comes out. Love the photo of gramps... I was a spoiled brat who would never eat duck... look what I was missing!

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  8. I'm happy to know your source for duck confit, Barbara. I want to make cassoulet and can't find some of the ingredients. They have what I'm looking for. I don't think I'm up for making it fron scratch.

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  9. This looks wonderful, almost making me want to try and find some duck confit. Stunning photo! I'll bet you'll have fun adding your own spin on it next time!

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  10. I have one very faded photo of my dad in my wallet...for the past 36 yrs..Duck hunting.. Your photo is almost spot on for reminding me of it although it is different.
    I am not a hunter..could never be.. but he would be almot 100.. and they loved that sport..
    The dish looks gtreat..

    From Circa 54.

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  11. Barbara yours tarts look really lovely and yummy! huggs gloria

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  12. That looks very comforting and delicious! That combination is mouthwatering.

    Cheers,

    Rosa

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  13. What a treat! I have not worked with puff pastry before but it seems like it would be good in a pinch, as opposed to making the pastry from scratch.

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  14. I love duck and goose, and like you, fall screams wild foul to me. I've been wanting to work with puff pastry...

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  15. My Dad was a pheasant hunter - I do think it's in a Midwesterner's roots ;) Great photo. I have one of my father with his hunting dog and a trophy pheasant.

    I'm lucky enough to have a store that sells duck confit in the freezer section. This recipe looks so delicious with the lentils! I must try Kate's recipe too.

    Last December I made a duck confit and caramelized endive tart if you're looking for another great recipe.

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  16. I remember reading these posts as well and also wishing I lived next door to Kate so I could eat her food. Now I wish I lived next door to you--which would be an easier feat since you are in the u.s. ANyhow, I guess I have no excuse not to make this now. Looks divine.

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  17. My cousin is a hunter and occasionally we are profited by this by getting ducks, birds and hares. I will keep this recipe for when I will have such a game. It looks fantastic.

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  18. Dear Barbara,

    This tart is absolutely delicious, and personally I think you did very well..It is very difficult to work with puff pastry in that kind of mold, if you want it very thin...maybe flat is easier. It's incredible but the other day a French friend of mine invited me for lunch and she had prepared a "tarte tatin with duck confit, onions and potatoes, with duck fat, of course...It was delicious too!

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  19. French lentils make anything instantly delicious--and I'm not saying that because I'm patriotic! Sounds like a great satisfying dish, you've won me over!

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  20. what a great idea Barbara!

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  21. This is so creative and so delicious looking Barbara! It would make a great holiday dish.

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  22. I love the way you presented it. Very classic and scrumptious looking treat. And not over decorated! Thanks again for sharing such wonderful dish and have a great weekend, Barbara.
    Cheers, Kristy

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  23. Btw, is that your grandfather in that photo? The photo is gorgeous!
    Kristy

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  24. Love that duck tart...looks very delicious. I love that the pastry looks a little puffed up. Love that picture of your grandpa....beautiful picture!

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  25. barbara
    I am from the south est of France ! confit is so delicious !Pierre

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  26. Barbara...Where we get the best duck from our parts is an area called Bromont, Quebec and we can get it from many vendors. If I'm not mistaken, they also ship to the U.S.
    Anywhoo...with that said...as much as I love eating duck, I have yet to make anything myself with it!?!
    Strangely enough, I like to be served these types of dishes at my favourite eateries. I guess, I should change that sometime soon.

    Your dish sounds wonderful...Bon appetit.
    Claudia

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  27. I haven't really cooked with duck yet because it's pretty hard to find here but I love the sound of this recipe. Especially because it's a clean-out-the-produce-bin kind of dish!

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  28. This dish is far too complicated and racy for me, but I loved hearing about how you made this! It's quite lovely!

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  29. BARBARA! Thank you for strutting on in with YOUR boots today! And there is more where that came from as far as vintage photos of my pretty grandma! And I love the pic of your grandpa! Vintage photos are a treasure indeed. AND AS FOR DUCK; it is a luscious, tender and tasty meat that I had the pleasure of eating only once, but I can be sure that the puff pastry is a perfect combo with it...have you ever had a French Cassoulet? I have never myself, but I can only image that the addition of the beans can make it such a tender chew! Lovely recipe for this fabulous time of year. Thanks for coming by dearest! Anita

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  30. Yikes! Duck AND lentils in a TART? I'm in love ...

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  31. Ooooh, you even make duck sound yummy Barbara! And it looks as good as it sounds too. I loved your previous post, and I really love how you do lunch yourself. I am so ashamed to admit to you, that every morning, I have the same 3 slices of swiss cheese for breakfast. But I do steal a little food from Landon's plate when I feed him in the morning. LOL!

    hugs to you....

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  32. Do they ship or do you have a store close by? I have made my own confit and have local lentils. Will have to try this

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  33. wow these look amazing also love duck, the gnocchi had a wee bit of pumpkin flavor he he

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  34. Fall is such a perfect time for the richness of duck. And coupled with a buttery tart crust, it must be doubly good.

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  35. Autumn is my favorite time of year for duck - and this is, by far, one of the best tarts I have ever laid eyes on!

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  36. I would eat tons of this, with or without the puff pastry; maybe with some baguette. Yummy and why bother with making your own if D'Artagnan does the job so well with the confit?

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  37. I love duck and even though I live in France I never cook duck! This is a fantastic, flavorful recipe that screams autumn! Warming and good.

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  38. oooh duck pie! What a divinely rich concoction Barbara :)

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  39. That's a plate of treasures! I shall prepare more duck dishes too. Almost forget how great they taste!

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  40. Oooh, this is so lovely Barbara! It looks so rich and full of flavor...and comforting! Perfect fall food. :)

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  41. I adore duck confit, and finish it before anything could be resulted in another recipe. But this looks like such a great recipe for the upcoming holidays, it may be worth sparing a couple to create this delicious duck tart.

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  42. Maybe this hails from Michigan but it sings of autumn in France. Delicious.

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  43. Barbara, You do not do simple! What a great looking dish and I know that it tastes fantastic! Duck fat will make any dish irrestible. Great job, but you have to stop trumping yourself. I cannot wait to see what you will post next!

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  44. Oh Barbara, I just had to look at the word duck and my tummy started growling! Then I looked at the finished tart, and I need to eat something right now :) I've only cooked duck once or twice, and mostly just as a roast, but using the duck confit in a tart is a great idea, definitely one to try. Thanks for the inspiration (via serendipity of course, thanks to Kate too).

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  45. Looks very fallish!!! I have never really tried duck...I remember feeding them at the park all the time and would be sad to eat them...but I am sure this tasted yummy. xoxoox

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  46. Oh how delicious, Barbara!! I love meat pies and tarts so much, but somehow I'd forgotten to make them recently. I'm SO glad you reminded me. :-)

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  47. I can't eat duck. It's cannibilism.

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  48. I was just at Griggstown Quail Farm in NJ (D'Artagnan poultry comes from there) yesterday. I am so sorry for leaving without duck! Definitely next time. Your tart looks just amazing!

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  49. Hi Barbara,

    Love the photo of your Grandpa and of your delicious tart.
    I sometimes find duck quite rich especially when they used to cook it with a lot of butter and orange sauce.
    This recipe with the lentils and carrot and celery would cut out some of the richness. Thanks for sharing the recipe and will try making this, as it looks so good.

    Happy week
    Hugs
    Carolyn

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  50. This tart looks amazing! I don;t often make duck at home, but I love it. I agree - perfect for fall. These tarts would be awesome dinner party fare.

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  51. Unique and exquisite... I never really cooked a duck in my entire life but this tart looks really delicious, maybe I will take my first step :-)

    Sawadee from Bangkok,
    Kris

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  52. Oh, I love this duck tart - this would totally be a huge hit with y family!

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  53. I love duck. I have never cooked with it before, but this sounds like the perfect opportunity to try!

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  54. I just cooked lentils last night (to serve with chicken sausages), but this would have been a much better use of them! Sounds delicious, and I keep getting inspired to attempt duck confit lately...one of these days.

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  55. Duck is one of my favorite proteins to work with. Lovely flavor profile.

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