How many servings does this recipe make?

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

What ingredients do I need for Duck A L'Orange Tartlet?

You need 17 ingredients. The key ingredients include: pie dough, cold water, 1 cup AP Flour, 6 tablespoons Unsalted butter (or combo with leaf lard), in small pieces, and more.

Is Duck A L'Orange Tartlet suitable as baking & desserts?

Yes, Duck A L'Orange Tartlet falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Duck A L'Orange Tartlet?

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.

Duck A L'Orange Tartlet Recipe

Name: Duck A L'Orange Tartlet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pie dough; cold water; 1 cup AP Flour; 6 tablespoons Unsalted butter (or combo with leaf lard), in small pieces; 1 pinch salt; Pastry Cream, Candied Orange Zest, Duck Confit; 1 Orange; 1 cup milk; 3 egg yolks; 1 tablespoon Cornstarch; 2 tablespoons Flour; 1 pinch salt; 1 tablespoon Butter, diced; 4 teaspoons Sugar; 1 cup sugar; pomegranate seeds, dried; 1 Duck Leg Confit

1

Pie dough: Mix dry ingredients and cut in butter/lard pieces until the texture is sand-like with different sized butter clumps. Pour in 2 Tablespoons cold water and mix until dough forms larger clumps. I add up to 2 more Tablespoons to get the dough to the point where it can be compressed into a disk. Then cool for a couple hours in the fridge.

2

Pastry Cream: Heat milk until steaming, and steep 3/4 of the zest off the orange (avoid pith) for 5-10 minutes covered (remove zest). Beat egg yolks with sugar until thickened and pale yellow, add cornstarch and flour and and continue to beat until well mixed. Temper the egg mixture with hot milk 1/4 cup at a time while stirring until all the milk has been combined with eggs. Place over medium low heat and bring to a simmer stirring constantly until smooth and thick (careful of splatters). Remove from heat and butter and salt. Cover with cling wrap right on surface of cream in an airtight container in fridge.

3

Candied zest: Finely julienne remaining orange zest (again, avoid pith). Then blanch in water (start with cold), and drain. Next, heat 1 cup sugar and .5 cup water to dissolve sugar and bring to a simmer. Add zest and simmer for 10 minutes. Then using a candy thermometer, I got the syrup up to 225 degrees and cook for another 3-5 minutes. Rest of a rack until dry/cool and spring with some sugar (optional).

4

Duck: Got some at a nice market, although if this contest was a couple weeks later the ducks in the fridge might have been ready. Shred about 1 oz per tartlet and crisp a minute at medium high heat on each side in a little of the duck fat.

5

Cut rounds of pie dough, then using a smaller ring assemble tarts in preferred order. Again a little less pastry cream per tart, and I might reverse the cream and orange slices next time. If you like a little more sweetness you can save the syrup from the candied zest to drizzle.

Duck A L'Orange Tartlet

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