Duck & Onion Chutney Tartlets
Ingredients
1 Puff pastry- 1 Duck breast
- 12 tsp Onion Chutney
2 Eggs
200 ml Double cream
0.5 tsp Salt
Black pepper
Instructions
- Pat the duck breast dry with kitchen paper. Using a sharp knife, lightly score the skin in a crisscross pattern, taking care not to cut into the meat. Season both sides with salt and black pepper.
- Place the duck breast skin-side down in a cold, non-stick frying pan (no oil needed) and turn the heat to medium. Let the fat slowly render out — cook for about 6–8 minutes, until the skin is golden and crisp.
- In a mixing bowl, whisk the eggs with the double cream. Season lightly with salt and black pepper.
- Flip the duck and cook for another 3–4 minutes on the flesh side, depending on thickness.
- Unroll the puff pastry on a lightly floured surface. Cut out rounds to fit your tartlet or muffin tins. Press each round gently into the tin to form a small case.
- Remove the duck from the pan and let it rest for 5 minutes, then cut into small cubes once cooled slightly. Keep the duck fat on one side.
- Spoon about ½ teaspoon of onion chutney into the bottom of each pastry case. Add a few cubes of cooked duck. Carefully pour the egg and cream mixture over the filling, filling each case to about three-quarters full.
- For an extra touch of flavour, brush the tartlet tins with a little rendered duck fat before lining them with pastry — it helps the crust turn beautifully crisp and adds a subtle richness.
- Preheat your oven to 185°C (fan 165°C) / Gas 5. Bake the tartlets for 10–15 minutes, until the pastry is golden and the filling is just set.
- Allow to cool slightly before removing from the tins. Serve warm.
Notes
Serve warm as a starter, canapé or light lunch with a crisp green salad.
These tartlets are heaven in your mouth! 🤤 could eat the whole tray!!! 🤩