Recipe of the Month - Rustic Duck Confit Tart

Lulu's Rustic Duck Confit Tart

Rustic Duck Confit Tart
Prepared by Moving Mountains Executive Chef Lulu Martin

Crust for 9 inch Pie Shell:
2 cup flour
1 cup butter
½ cup water

• Place flour in medium-sized bowl
• Cut butter into ½ inch pieces
• Blend butter into flour using fingertips
• Add water and mix together using fingertips
• Form into ball and lightly dust with flour
• Set aside until you put into spring form pan

Filling:
1.25 lbs chopped and deboned duck confit
1 oz minced peeled garlic
4 oz minced, shallots
4 lbs peeled russet potato
½ oz Italian parsley
2 oz olive blend oil
1 tsp kosher salt
1 tsp cracked black pepper
2 fluid oz skim milk
3 ea egg
6 ea Walnuts and Mixed Greens with Cranberries

• Spray a 9 in. Springform pan with cooking spray. Line the pan with a raw pastry dough (not sweetened).
• Use a fork to poke holes in the pastry dough, so the dough will not inflate. Set aside & keep chilled & covered.
• In a small frying pan, saute the garlic and shallots over medium-low heat until translucent - approximately 8 minutes.
• Use a mandoline of the slicer blade on a food processor to thinly slice the potatoes to 1/8″
• Chop up the duck confit, omitting the bones and fat.
• Prebake the assembled pastry shell at 375′F for 15 minutes.
• Spoon the shallots and garlic on the prebaked pastry shell, then add the shredded duck, salt, and pepper.
• Whisk the cream and eggs together. On top of the duck confit, layer the sliced potatoes with the parsley, salt, pepper and egg & cream mixture.
• Finish with a garnish of chopped parsley.
• Bake at 375′F for 30-45 minutes or until the tart is a nice golden brown and the potatoes are cooked through.
• Serve with a salad of Mixed Greens, Cranberries, Walnuts and a light lemon vinaigrette.