Duck Confit and Fig Tartlets with Balsamic Glaze
These elegant tartlets feature rich, savory duck confit paired with the sweetness of fresh figs, all encased in a delicate puff pastry shell. A drizzle of tangy balsamic glaze provides the perfect finishing touch, making them an ideal starter for any special occasion.
Prep Time
60 min
Difficulty
Medium
Servings
12
Calories
350 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Gently pull apart the duck confit, removing any large pieces of fat or skin. Shred the meat using two forks.
~5 min - 3
Cut the puff pastry into 12 equal squares or circles. Place them on the prepared baking sheet.
~3 min - 4
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the edges of each puff pastry piece with the egg wash.
~2 min - 5
Divide the shredded duck confit evenly among the puff pastry pieces, placing it in the center of each.
~3 min - 6
Halve the figs and place two fig halves on top of the duck confit on each tartlet.
~3 min - 7
Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up.
~20 min - 8
While the tartlets are baking, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Add the thyme sprigs.
- 9
Simmer the balsamic mixture over medium-low heat for about 5-7 minutes, or until it has slightly thickened and reduced into a glaze. Remove the thyme sprigs.
~7 min - 10
Remove tartlets from the oven. Drizzle generously with the balsamic glaze just before serving.
~1 min
Tips
- For best results, ensure the duck confit is at room temperature before shredding, as this will make it easier to handle.
- The balsamic glaze can be made ahead of time and stored in an airtight container at room temperature. Gently warm it before drizzling if it has solidified.
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