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Tatin of Smoked Duck Breast

Tatin of Smoked Duck Breast

Recipe #1: Tatin of Smoked Duck Breast

Tatin for starter? Yes, because tatin is not only for dessert!  This recipe is inspired by Cuisine Actuelle with a bit of tweak à la Rice and Baguette. 

Recipe for 4 persons

* 90 g Smoked duck breast, cut in thin slices
* 3 pcs Gala apple
* 1 roll Filo pastry
* 80 g butter 
* Ground pepper
* A handful of baby rocket

Sauce made with pomegranate molasses,  olive oil, salt and pepper to taste. 


  1. Peel the apple.  Cut each in quarter, remove the core and cut in thick slices.
  2. Pre-cook in the pan with 50g of butter for about 7-8 minutes.
  3. Pre-heat the oven at 200 °C. 
  4. With the brush, butter the tart mold. Lay the apple and duck alternately. Add ground pepper. 
  5. Cut 4 round discs of fili pastry, about 1cm bigger than the mold. 
  6. Cover each tart with pastry disc. Gently tuck the edge in the filling. 
  7. Bake for 20 Minutes. Leave to rest for 5 minutes, de-mould and serve with rocket salad. Spoon some pomegranate molasses sauce.


Bon appétit ! 


 >> Find your Smoked Duck Breast here on Maison Duffour << 

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