Roasted Duck and Wild Cherry Tart

Roasted Duck and Wild Cherry Tart

prep time

minutes
cook time

minute
servings
6

Ingredients
























Cooking Instructions

For duck:


1

Heat oven to 350°F. In small bowl combine all duck ingredients except duck. Rub the duck cavity with pepper mixture. Place duck, breast side down, on rack in roasting pan. Bake 1 1/2 to 2 hours or until duck is fork tender. Cool; remove skin and fat from duck. Discard skin and fat. Remove meat from legs, thighs and breasts; set aside.


For tart shell:


1

Stir together flour, sugar and salt in large bowl. Cut in cream cheese and butter until crumbly. With fork, mix in water until flour is moistened. Divide pastry dough in half. Shape into 2 balls and flatten. Wrap in plastic; refrigerate 30 minutes. On lightly floured surface, roll out one ball to 1/4-inch thickness. Cut pastry into six 6-inch circles. Place in six 4-inch greased tart pans. Press pastry dough lightly onto bottom and sides of pan; trim to one inch from rim of pan. Roll out remaining half of dough to 1/4-inch thickness. Cut pastry dough into six 4-inch circles to top tarts.


2

To assemble: Heat oven to 350°F. In small bowl, stir together rosemary and sage; set aside. Layer in each tart pan: 2 tablespoons asiago, one tablespoon red pepper, 2 tablespoons alpine-style cheese, 6 arugula leaves, 2 tablespoons asiago, 1/2 cup cooked duck meat, 1/2 teaspoon rosemary and sage mixture, 8 to 10 wild cherries and 2 tablespoons of alpine-style cheese. Top filling with 4-inch circle pastry. Crimp edges to seal. Cut several slits in top of tart. Repeat for remaining tarts. Bake for 20 to 35 minutes, or until crust is lightly browned.


*To grill red peppers: Heat broiler. Place peppers on broiler pan. Place under broiler 4 to 5 inches from heat; turn frequently until blackened (10 to 12 minutes). Remove from broiler. Place in brown paper bag for 10 minutes. Remove blackened peel.


Ingredients
























Cooking Instructions

For duck:


1

Heat oven to 350°F. In small bowl combine all duck ingredients except duck. Rub the duck cavity with pepper mixture. Place duck, breast side down, on rack in roasting pan. Bake 1 1/2 to 2 hours or until duck is fork tender. Cool; remove skin and fat from duck. Discard skin and fat. Remove meat from legs, thighs and breasts; set aside.


For tart shell:


1

Stir together flour, sugar and salt in large bowl. Cut in cream cheese and butter until crumbly. With fork, mix in water until flour is moistened. Divide pastry dough in half. Shape into 2 balls and flatten. Wrap in plastic; refrigerate 30 minutes. On lightly floured surface, roll out one ball to 1/4-inch thickness. Cut pastry into six 6-inch circles. Place in six 4-inch greased tart pans. Press pastry dough lightly onto bottom and sides of pan; trim to one inch from rim of pan. Roll out remaining half of dough to 1/4-inch thickness. Cut pastry dough into six 4-inch circles to top tarts.


2

To assemble: Heat oven to 350°F. In small bowl, stir together rosemary and sage; set aside. Layer in each tart pan: 2 tablespoons asiago, one tablespoon red pepper, 2 tablespoons alpine-style cheese, 6 arugula leaves, 2 tablespoons asiago, 1/2 cup cooked duck meat, 1/2 teaspoon rosemary and sage mixture, 8 to 10 wild cherries and 2 tablespoons of alpine-style cheese. Top filling with 4-inch circle pastry. Crimp edges to seal. Cut several slits in top of tart. Repeat for remaining tarts. Bake for 20 to 35 minutes, or until crust is lightly browned.


*To grill red peppers: Heat broiler. Place peppers on broiler pan. Place under broiler 4 to 5 inches from heat; turn frequently until blackened (10 to 12 minutes). Remove from broiler. Place in brown paper bag for 10 minutes. Remove blackened peel.


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