Recipe Sections
4-6
Duck lends itself well with sweet and savoury items. The pumpkin and goats cheese compliment each other perfectly in this recipe.
1 pkt Luv-a-Duck Roast Duck Legs
1 sheet frozen shortcrust pastry
2 cups roasted pumpkin
1 onion, diced and cooked off
100g goats cheese
4 eggs
200ml cream
Salt and pepper
2 tsp chopped chives
Washed rocket leaves
1 lemon, zested and juiced
150ml olive oil
Grease a 20cm fluted pie tin with cooking spray or butter.
Line the pie tin with the shortcrust pastry pressing in the edges.
Place baking paper over the raw pastry and fill with blind baking beans or rice.
Blind bake in the oven on 180C for 10 minutes, remove from the oven and allow to cool.
In a mixing bowl combine the eggs, cream, salt and pepper.
Remove the duck legs from the packet and shred the meat, scatter the duck leg meat over the pie shell, then add the onion, pumpkin and goats cheese.
Carefully pour in the egg mixture using a jug, scatter the chopped chives and bake in the oven for 10-15 minutes or until the egg mixture has cooked.
Remove from the oven and allow to cool on the bench.
In a bowl mix the rocket lettuce , olive oil and lemon.
Cut a piece of the tart serve with rocket salad.