Recipe Sections
12
Mini tarts are always a crowd pleaser - Luv-a-Duck Roasted Duck legs have a great flavour and are sure to please.
1 pkt Luv-a-Duck Roasted Duck legs
1 bunch asparagus
1 punnet cherry tomatoes
1 cup caramelised onions
1 bunch chervil or dill
1 pkt short crust pastry
Olive oil spray
Remove the duck leg meat from the bone and slice finely.
Cut the tips of the asparagus and blanch in boiling hot water for 3-5 minutes and then place in ice water to retain the colour.
Cut the cherry tomatoes in half and set aside.
Using a circle cutter, cut out 12 pastry rounds.
Spray a muffin tin with olive oil spray and carefully place the pastry rounds into the tin.
As the shells will need to be blind baked, place some greaseproof paper onto the pastry and fill with blind baking beads or raw rice.
Bake the pastry in the oven on 180C for 8-10 minutes or until golden brown. Remove from the oven and allow to cool.
To assemble :
Place a small spoonful of the caramelised onions in the base. Add the duck leg, cherry tomato facing outwards and the asparagus spear resting along side.
Garnish with fresh chervil springs and serve.