Pear and Duck Gizzard Tartlets | RICARDO

Name: Pear and Duck Gizzard Tartlets | RICARDO
Total time: 65 min
Ingredients: 1/2 cup (125 ml) unbleached all-purpose flour; 1/4 cup (60 ml) ground almonds; 1 pinch salt; 1/4 cup (60 ml) cold unsalted butter, cubed; 1 tablespoon (15 ml) Dijon mustard; 2 tablespoons (30 ml) ice water, approximately; 2 ripe but firm pears, peeled and each cut into 8 wedges; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) duck fat; 1/2 lb (225 g) duck gizzard confit, whole or quartered, depending on size; 3 tablespoons (45 ml) red wine vinegar; 1/2 lb (225 g) trimmed asparagus, cut into 1/2-inch (1-cm) and blanched (keep the tip intact); Salt; pepper

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Ricardo's recipe: Pear and Duck Gizzard Tartlets

Keywords

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Ingredients

1/2 cup (125 ml) unbleached all-purpose flour
1/4 cup (60 ml) ground almonds
1 pinch salt
1/4 cup (60 ml) cold unsalted butter, cubed
1 tablespoon (15 ml) Dijon mustard
2 tablespoons (30 ml) ice water, approximately
2 ripe but firm pears, peeled and each cut into 8 wedges
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) duck fat
1/2 lb (225 g) duck gizzard confit, whole or quartered, depending on size
3 tablespoons (45 ml) red wine vinegar
1/2 lb (225 g) trimmed asparagus, cut into 1/2-inch (1-cm) and blanched (keep the tip intact)
Salt
pepper