Duck Confit Tart

Duck Confit Tart

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Serve this tart warm, with a green salad alongside.
Servings: 6
Calories: 708


  • 8 3/4 oz self-raising flour
  • 4 1/3 oz butter cut into small pieces
  • cold water

for the filling:

  • 14 oz tin duck or goose confit
  • 1.1 lb small whole potatoes cooked
  • 4 eggs
  • 2 1/2 floz milk
  • 2 tbsp double cream butter for greasing
  • 4 shallots diced
  • 2 cloves of garlic crushed, peeled and chopped
  • a bunch of flat-leaf parsley chopped
  • sea salt
  • freshly ground black pepper


  • To make the pastry, put the flour in a bowl, add the butter, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine a couple of tablespoons of cold water with the mix until a pastry ball forms.
  • Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and place in the fridge to chill for 30 minutes.
  • To make the filling, open the tin of confit and remove the meat (save the fat, in the fridge, for roasting potatoes). Discard the skin and then roughly chop the meat. Slice the potatoes. In a bowl, beat the eggs with the milk and cream.
  • Heat the oven to 220°C/gas 7.
  • Lightly butter a 20-25cm pie dish. Roll out the pastry and use it to line the dish.
  • Add the confit, shallots, garlic, parsley and seasoning to the pie base, then layer the potatoes over the top. Finally, pour the egg mix over.
  • Cook the pie in the middle of the oven for 45 minutes. Reduce the oven temperature after 30 minutes if the tart is browning too much on top.
Calories: 708 kcal
Carbohydrates: 49 g
Protein: 19 g
Fat: 48g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 211 mg
Sodium: 245 mg
Potassium: 655 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 878 IU
Vitamin C: 20 mg
Calcium: 70 mg
Iron: 3 mg
Cuisine French
Ingredients Duck
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