The Luv a Duck journey started in Arthur Shoppee’s backyard in the 1960s with a simple love of flavour and family. Today, that same love makes them Australia’s leading duck producer based in the heart of the Victorian Wimmera region.
Confit Duck & Caramelised Onion Tartlets
Serves: 2
=R1=
Tips: Marmalade can be replaced with honey or brown sugar. You can make tartlets ahead of time and store in refrigerator for up to 7 days then warm prior to serving.
Confit Duck, Green Papaya & Herbs Salad
Serves: 2
GF
=R2=
BBQ Sweet Chilli Duck Breast
Serves: 2
=R3=
Tips: To prevent burning allow marinade to drain off prior to barbecuing. Try adding ½ cup of mango or apricot purée to the marinade for a delicious difference.
For more information visit luvaduck.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 Luv-a-Duck Confit Duck Legs
- 30g butter
- 1 tbsp olive oil
- 3 red onions, finely sliced
- 1 tbsp balsamic vinegar or vincotto
- 2 tbsp orange marmalade
- 3 sheets butter puff pastry
- Zest 1 orange, to garnish
- Crème fraiche, to serve
Method
- Preheat oven to 190°C. Heat confit duck legs according to pack instructions. Remove meat from bones and shred. Set aside.
- Heat butter and oil in frying pan over medium heat and sauté onions until beginning to brown, stir in balsamic vinegar and marmalade, and continue to cook until mixture is syrupy. Transfer to bowl and allow to cool.
- Using 10cm round cutter, cut each pastry sheet into rounds and place each round into greased tartlet tin. Into each pastry case, spoon small amount of caramelised onions and top with shredded Luv-A-Duck confit duck.
- Bake tartlets for 12–15 mins until pastry is golden. Cool tarts and garnish with orange zest.
- Serve warm with tiny dollops of crème fraiche.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
