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Sarrade vous propose son club gascon au magret séché

Thin duck breast tart with confit vegetables

Preparation
time 20 minutes
Cooking
time 20 minutes
Difficulty
level Difficulty: ++
Dish type Dessert
Cuisine type Bistro, Duck meat, French, Takeaway
Portions 4

Ingredients

Makes 4 thin tarts

  • 1 duck breast
  • 4 disks puff pastry
  • 1 aubergine
  • 1 red bell pepper
  • 1 onion
  • 2 Olive oil
  • 2 courgettes, about 4 cm in diameter

Toulouse pistou

  • 1/2 bunch flat-leaf parsley
  • 2 tbsp fresh grated parmesan
  • 125 g walnut halves
  • 5 cl walnut oil
  • 5 cl hazelnut oil
  • 10 cl sunflower oil
  • 2 cloves pink Lotrec garlic or purple Cadours garlic
  • 1 small sprig thyme.
  • Salt, pepper, Espelette chili pepper flakes
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Instructions

Preparing the Toulouse pistou

  • Wash and dry parsley, remove stems.
  • Peel garlic, removing germ if necessary.
  • Using a blender, quickly chop walnut halves, add parsley and garlic cloves along with sunflower oil. Blend for a few seconds, season and add 1.5 tbsp parmesan, then season again.
  • Scrape out of blender and set aside.

Preparing the thin tarts

  • Cut out rounds of puff pastry 10 cm in diameter. Brush with pistou.
  • Bake between two baking trays for 15 mins at 200 °C, to prevent them from puffing. The disks must be blonde/golden and cook through.
  • Slice aubergine into halved rounds, the bell pepper into thin strips, mince onions, and slice courgettes on a mandolin to a thickness of about 2 mm.
  • Sauté vegetables separately in olive oil over low heat, season with salt and Espelette chili pepper flakes, as well as a pinch of thyme.
  • Spread aubergine, bell pepper, and onion out evenly over the entire surface of the pastry disks.
  • To finish, decorate with courgette slices in a star-burst pattern.
  • Dust lightly with parmesan and bake at 190 °C for 5 mins.
  • Slice duck breast width-wise into 12 thin slices.
  • Lay them out in groups of 3 on parchment paper, taking care to lay skin on top.
  • Brush with pistou and bake at 190 °C for 3 mins.

Presentation

  • Place thin vegetable tart in the middle of a plate and arrange duck breast slices on top.
  • Pipe a line of pistou all around the tart, with another line on the duck breast.
  • Decorate with arugula leaves, semi-confit cherry tomatoes, and chipped parmesan.
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