Lavender-Honey Duck Confit Tartlets with Fig Jam
Delicate, flaky tartlets filled with rich, tender duck confit infused with subtle floral notes of lavender and the sweetness of honey. Topped with a dollop of sweet fig jam, these tartlets offer a sophisticated appetizer that balances savory and sweet perfectly.
Prep Time
180 min
Difficulty
Medium
Servings
12
Calories
350 kcal
Instructions
- 1
Rinse and pat dry the duck legs. In a small bowl, combine the coarse sea salt, crushed black peppercorns, chopped thyme, and minced garlic. Rub this mixture all over the duck legs, ensuring they are well coated. Place the duck legs in a dish, cover, and refrigerate for at least 12 hours, or up to 24 hours, to cure.
~15 min - 2
Preheat your oven to 300°F (150°C). Rinse the salt mixture off the duck legs thoroughly. Pat them completely dry with paper towels. Melt the duck fat in an oven-safe pot or saucepan over medium heat. Once melted, add the dried duck legs, ensuring they are fully submerged in the fat. Add the lavender buds. Cover the pot and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the duck meat is very tender and easily pulls away from the bone.
~210 min - 3
Once the duck is cooked, carefully remove the legs from the fat. Let them cool slightly, then shred the meat, discarding the skin and bones. Strain the duck fat into a clean container, reserving it for future use. In a small saucepan over low heat, combine the shredded duck confit with the honey, mixing until well combined and slightly glossy.
~15 min - 4
While the duck is cooling, prepare the puff pastry. Lightly flour a clean surface and roll out the puff pastry sheet to about 1/8 inch thickness. Using a round cutter (approximately 3 inches in diameter), cut out 12 circles of pastry. Gently press each pastry circle into the cups of a greased muffin tin, creating small tartlet shells.
~10 min - 5
In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of each puff pastry shell with the egg wash.
~2 min - 6
Preheat your oven to 375°F (190°C). Carefully spoon a small amount of the honey-lavender duck confit mixture into each puff pastry shell. Add a small dollop of fig jam on top of the duck confit.
~5 min - 7
Bake the tartlets in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed up.
~20 min - 8
Remove the tartlets from the oven and let them cool slightly in the muffin tin before carefully removing them. Serve warm.
~5 min
Tips
- The duck confit can be made ahead of time and stored in the duck fat in the refrigerator for up to a week. Gently reheat the shredded confit before assembling the tartlets.
- For a visually appealing finish, you can garnish the tartlets with a small sprig of fresh thyme or a thin slice of fresh fig just before serving.
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