Asian Duck Confit With Goat Cheese And Braised Red

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions