Lavender-Honey Duck Confit Tartlets

Instructions

1. 1

   Season duck legs generously with salt, crushed black peppercorns, and dried lavender. Place them in a small bowl, cover, and refrigerate for at least 12 hours.

   ~15 min
2. 2

   Preheat oven to 300°F (150°C). Place seasoned duck legs in a small oven-safe dish and cover with duck fat. Ensure the duck legs are fully submerged.

   ~5 min
3. 3

   Confit the duck legs in the preheated oven for 2 to 2.5 hours, or until the meat is tender and falling off the bone. Let cool in the fat.

   ~150 min
4. 4

   While the duck confits, prepare the tartlet dough. In a large bowl, combine flour and a pinch of salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   ~10 min
5. 5

   Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   ~5 min
6. 6

   Once the duck confit is cooled, remove the duck legs from the fat. Shred the meat, discarding skin and bones. Remove any large pieces of lavender.

   ~10 min
7. 7

   In a small bowl, combine the shredded duck confit with honey, fresh thyme leaves, and 1 tablespoon of the reserved duck fat. Mix well.

   ~3 min
8. 8

   Roll out the chilled tartlet dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles to fit your tartlet pans. Press the dough into the pans.

   ~10 min
9. 9

   Blind bake the tartlet shells at 375°F (190°C) for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.

   ~15 min
10. 10

    Fill each partially baked tartlet shell with the shredded duck confit mixture.

    ~5 min
11. 11

    In a small bowl, whisk the egg yolk with 1 teaspoon of water to create an egg wash. Brush the edges of the tartlet shells with the egg wash.

    ~2 min
12. 12

    Return the filled tartlets to the oven and bake for another 10-15 minutes, or until the pastry is golden brown and the filling is heated through.

    ~20 min
13. 13

    Let the tartlets cool slightly before serving.

    ~5 min