Duck Confit Tart Recipe
Duck Confit Tart Serve this tart warm, with a green salad alongside. 8 3/4 oz self-raising flour 4 1/3 oz butter (cut into small pieces) cold water for the filling: 14 oz tin duck or goose confit 1.1...
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Cooking tools:
- Pie dish
- Rolling pin
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Can opener
- Plastic wrap
- Measuring cup
- Measuring spoon
- Pastry brush
- Spoon
Ingredients
- 8 3/4 oz self-raising flour
- 4 1/3 oz butter (cut into small pieces)
- cold water
- 14 oz tin duck or goose confit
- 1.1 lb small whole potatoes (cooked)
- 4 eggs
- 2 1/2 floz milk
- 2 tbsp double cream butter for greasing
- 4 shallots (diced)
- 2 cloves of garlic (crushed, peeled and chopped)
- a bunch of flat-leaf parsley (chopped)
- sea salt
- freshly ground black pepper
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