Copie de Tatin de Cuisse de Canard Confite, navet au miel et fromage blanc aux herbes

Préparation 15min
Préparation 2
Préparation 5min
tatin de pomme de terre au magret de canard

Ingrédients :

  • 4 Confit Duck Legs
  • 1 red onion
  • 1 tablespoon powdered coriander
  • 8 small turnips
  • 150g butter
  • 1 teaspoon honey
  • 1 round puff pastry
  • Unrefined salt and freshly milled pepper
  • 1 pot fromage blanc (125g)
  • 1 shallot
  • Fresh chives
  • Balsamic vinegar

Préparation :

Method:

  • Remove the flesh of the Confit Duck Leg from the bone, remove skin and shred roughly.
  • Lightly brown the chopped onions in butter, and sprinkle with the coriander.
  • Prepare the turnips, chop them in two, then slice thinly and evenly. Lightly brown them in butter with the honey, add a splash of balsamic vinegar, and season.
  • Butter the tart moulds, sprinkle with unrefined salt and freshly milled pepper.
  • Place a layer of cooked turnips in the moulds, a layer of onion with coriander, a layer of shredded duck and another layer of cooked turnips.
  • Place a rolled-out round of puff pastry on top. Remember to prick it, so that it does not rise.
  • Bake at 190°C for 25-30 minutes.
  • Leave the upside-down tarts in their moulds until you are ready to serve them.
  • Mix the fromage blanc with a splash of balsamic vinegar, the shallot and the chives
  • Season.

When ready to serve:

  • Turn the still hot tarts onto plates and remove the moulds.
  • Cover with the chive sauce and serve at once.
Bon appétit !

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