Duck confit tart

Serves: 6
Course: Main Course
Cooking Time: 1 hr 15 mins
  • 4 confit duck legs
  • 4 eggs
  • 75ml milk
  • 75ml cream
  • A little nutmeg
  • 1tbs thyme leaves
  • 1tsp parsley, chopped
  • 2 cloves of garlic, peeled and chopped
  • Salt and black pepper
  • Butter for greasing
  • 1 packet ready-rolled shortcrust pastry
  • 4 shallots peeled and diced
  • 500g baby potatoes, cooked and sliced

1 Set the oven to 185 degrees

2 Remove the skin and meat from the duck.

3 Discard the skin and chop the meat into rough chunks.

4 Beat the eggs with the milk, cream, nutmeg, thyme, parsley, garlic, salt and black pepper.

5 Lightly butter a 20-25cm pie dish, then line with the pastry. You will have to do a little surgery to make it fit but you won’t see it in the end.

6 Add the duck and shallots to the base of the dish, then layer the potatoes over the duck.

7 Finally, pour the egg mix over the top and bake in the oven for 50 minutes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford