Confit duck tartelettes

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Hello everybody, hope you are having an incredible day today. Hey everyone, it is me, Dave, standard to our recipe site. Today, I will perform you a way to make a distinctive dish, Confit duck tartelettes. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started taking into account bearing in mind this recipe, we must first prepare a few components. You can have Confit duck tartelettes using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Confit duck tartelettes:

1. 400g savoy cabbage, shredded
2. Rhubarb chutney or jam, to relieve sustain (see tips)
3. Chopped chives, to encouragement
4. 300g (2 cups) plain flour
5. 200g salted butter, chilled, chopped
6. 150g bony cream
7. 100g indecent indecent sea salt
8. 1 garlic clove
9. 5 black peppercorns
10. 2 cloves
11. 1 star anise
12. 1 orange, rind finely grated
13. 1 sprig light thyme
14. 1 bay leaf
15. 4 duck marylands
16. 1kg duck fat, melted

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Steps to make Confit duck tartelettes:

1. For the pastry, process flour and butter until linkage resembles fine breadcrumbs. amass critical cream and process until join up forms a ball. point of view onto a lightly floured surface and knead gently and sharply using the palm of your hand until just combined. con into 2 discs, wrap in plastic wrap and place in the fridge for 1 hour to rest.
2. Roll out 1 disc in the company of baking paper until 2-3mm thick. Use a round 6.5cm cutter to cut out 12 discs. Use to line twelve 30ml mini muffin pans. Prick bases next a fork. Bake for 10-12 minutes or until crisp and golden. cut off surgically cut off surgically remove from oven. Use a teaspoon to press by the side of any reveal bubbles. Cool slightly in pans. Transfer to a wire rack to cool completely. Repeat superior unbending pastry disc.
3. Meanwhile, for confit duck, place the salt, garlic, peppercorns, cloves, star anise, rind, thyme and bay leaf in a food processor and pulse until without difficulty combined. Fit duck snugly in a deep dish. ensue salt mixture, ensuring duck is covered all over. Cover taking into account plastic wrap and place in the fridge for 1-3 hours to cure.
4. Preheat oven to 130C/110C admirer forced. Rinse duck and pat dry. Place in a roasting pan and pour higher than duck fat. Cover pan gone baking paper, after that foil. Bake for 3 hours. Set aside to cool in pan. sever duck and shred meat, reserving fat. Discard skin and bones.
5. Heat 100g reserved fat in a large frying pan higher than high heat. mount up cabbage and cook for 3-5 minutes or until wilted. Season. Drain off any excess liquid and leave to cool.
6. Place a teaspoon of cabbage in each pastry case. peak in the manner of some shredded duck and a little chutney. Sprinkle in the same pretension as the chives. (See comments for enduring unshakable duck and fat.)

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