Asian Duck Confit With Goat Cheese And Braised Red Onion Tart Recipe Recipe

Name: Asian Duck Confit With Goat Cheese And Braised Red Onion Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Muscovy duck legs; 1/2 c. maple syrup; 1 x celery stalk diced; 1 med carrot diced; 1 med Spanish onion diced; 1 Tbsp. chopped fresh ginger; 6 x garlic cloves - (to 7) chopped; 2 Tbsp. salt; 1/4 c. minced coriander; 1 tsp crushed black peppercorns; 1 Tbsp. dry sherry or possibly Marsala; 1 Tbsp. sesame oil; 4 Tbsp. soy sauce; 2 Tbsp. extra virgin olive oil; 3 x red onions sliced thin rounds; 1 Tbsp. red vinegar; 1 c. red wine; 1/2 Tbsp. sugar Salt to taste; 1/2 lb puff pastry; 4 ounce goat cheese sliced; 4 x tomatoes peeled, seeded; 6 x olives - (to 8) pitted, minced; 1/2 tsp Parmesan cheese

Servings: persons

4 x Muscovy duck legs
1/2 c. maple syrup
1 x celery stalk diced
1 med carrot diced
1 med Spanish onion diced
1 Tbsp. chopped fresh ginger
6 x garlic cloves - (to 7) chopped
2 Tbsp. salt
1/4 c. minced coriander
1 tsp crushed black peppercorns
1 Tbsp. dry sherry or possibly Marsala
1 Tbsp. sesame oil
4 Tbsp. soy sauce
2 Tbsp. extra virgin olive oil
3 x red onions sliced thin rounds
1 Tbsp. red vinegar
1 c. red wine
1/2 Tbsp. sugar Salt to taste
1/2 lb puff pastry
4 ounce goat cheese sliced
4 x tomatoes peeled, seeded
6 x olives - (to 8) pitted, minced
1/2 tsp Parmesan cheese

1
Combine all marinade ingredients in a bowl.
2
Add in duck legs and marinate for 3 days.
3
Remove legs from marinade and place in a heavy cast-iron skillet.
4
Cover with duck fat or possibly vegetable oil.
5
Place in a slow 235 degree oven for 4 hrs.
6
Cold legs.
7
Shred meat off of 2 legs and trim excess fat from the other 2 legs.
8
Goat Cheese And Braised Red Onion Tart: Heat oil in a cast-iron skillet and saute/fry the red onions till translucent/soft.
9
Stir in vinegar, red wine, sugar and salt.
10
Place skillet in 375 degree oven for 1/2 hour.
11
Cold.
12
(Can be done 1 day ahead).
13
Roll out puff pastry and cut out an 8-inch circle.
14
Place on a pizza pan.
15
Spread pastry with the braised onion mix and top with goat cheese slices, tomatoes and olives.
16
Sprinkle with Parmesan cheese.
17
Place duck legs and shredded meat on top.
18
Serve.
19
This recipe yields 4 servings.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 x Muscovy duck legs, 1/2 c. maple syrup, 1 x celery stalk diced, 1 med carrot diced, and more.

Yes, Asian Duck Confit With Goat Cheese And Braised Red Onion Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asian Duck Confit With Goat Cheese And Braised Red Onion Tart Recipe

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