Duck confit tarte tatin,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.marlene.it.
Cooking tools:
- Pie dish
- Oven
- Skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Kitchen scale
- Spoon
- Fork
- Tongs
- Pastry brush
- Paper towel
- Whisk
- Colander
- Aluminum foil
- Instant-read thermometer
Ingredients
- 1 puff pastry
- 3 duck legs
- 2 kg duck fat
- 200 g white wine
- 8 gr pepper
- 10 gr salt
- Thyme, garlic, bay leaves
- 6 chicory
- 3 Gala apples
- 40 gr parsley
- Salt and pepper
- 100 g butter
- 100 gr Sugar
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