Duck Confit Tart from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
Serve this tart warm, with a green salad alongside.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Round-bladed knife
- Mixing bowl
- Refrigerator
- Plastic wrap
Ingredients
- 250 g self-raising flour
- 125 g butter, cut into small pieces
- butter for greasing
- 2 tbsp double cream
- 75 ml milk
- 4 eggs
- 500 g small whole potatoes, cooked
- 1 x 400 g tin duck or goose confit
- cold water
- freshly ground black pepper
- sea salt
- a bunch of flat-leaf parsley, chopped
- 2 cloves of garlic, crushed, peeled and chopped
- 4 shallots, diced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Duck Confit Tart Recipe
cookitsimply.com
Duck confit with shallots recipe | Taste of France®
tasteoffrancemag.com
Duck Confit with Orange Sauce
jamesmartinchef.co.uk
Perfect Duck Confit: My Family's Favorite French Recipe for…
chefyoyo.com
Duck Confit
readersdigest.ca
Traditional Confit of Duck from The Cooking of South West France by Paula Wolfert
app.ckbk.com
Duck Confit Recipe
food.com
Homemade French-Style Duck Confit Recipe with Irresistible Crispy Skin - The Pass and Provisions
passandprovisions.com