Duck confit tarte tatin, | Marlene®
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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.
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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