Smoked duck tatin Recipe
- 15g/½oz butter
- 1 tbsp vegetable oil
- 1 onion, peeled, sliced
- salt and freshly ground black pepper
- 75ml/2¾fl oz water
- 100g/3½oz sugar
- 1 sheet ready-made puff pastry
- flour, for dusting
- 2 x smoked duck breasts, sliced into thick strips
- 1 free-range egg, beaten
- 1 tbsp Dijon mustard
- 1 lemon, juice only
- 150ml/5fl oz extra virgin olive oil
- salt and freshly ground black pepper
- micro leaf salad
- plum chutney
- Preheat the oven to 180C/350F/Gas 4.
- Heat the butter and the oil in a frying pan over a low to medium heat. Add the onion and fry gently for 18-20 minutes, or until sticky and golden-brown. Season, to taste, with salt and freshly ground black pepper.
- Meanwhile, bring the water and sugar to the boil in a saucepan, stirring well to dissolve the sugar in the water. Reduce the heat until the mixture is bubbling gently and continue to cook for 3-4 minutes, or until it forms a sticky, golden-brown caramel.
- Pour a quarter of the caramel into the bottom of each of four small, ovenproof frying pans or blini pans. Alternatively, pour the mixture into the bottom of four shallow ovenproof dishes.
- Roll the puff pastry out onto a lightly floured work surface, then cut four 12.5cm/5in discs (or just larger than the size of the pans) from it.
- Arrange a layer of the smoked duck slices on top of each portion of caramel, then spoon over the onions.
- Brush the rim of each small pan or dish with a little of the beaten egg. Place one of the pastry discs on top of each pan or dish and press down to seal.
- Transfer the pans or small dishes to the oven and bake for 18-20 minutes, or until the pastry has risen and is golden-brown.
- Meanwhile, for the dressing, in a bowl, whisk together the mustard, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
- To serve, cover each smoked duck tatin with a warm serving plate, then invert the pan, turning the smoked duck tatin out onto the plate (the filling should become the topping). Place a handful of the microleaf salad alongside and drizzle over the dressing. Spoon a dollop of plum chutney alongside.
