Umami Duck Fat and Lychee Tartlets

Instructions

1. 1

   Prepare the pastry: In a food processor, pulse flour and salt. Add chilled duck fat and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together.

   ~5 min
2. 2

   Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
3. 3

   Prepare the filling: Thinly slice the red onions and finely mince the ginger.

   ~10 min
4. 4

   Heat 1 tablespoon of duck fat (or vegetable oil) in a frying pan over medium heat. Add sliced red onions and cook, stirring occasionally, until softened and lightly caramelized, about 15-20 minutes.

   ~20 min
5. 5

   Add minced ginger, soy sauce, brown sugar, and black pepper to the pan. Cook for another 5 minutes until the onions are well-caramelized and the sauce has thickened slightly.

   ~5 min
6. 6

   Roughly chop the lychees and stir them into the onion mixture. Remove from heat and let cool.

   ~2 min
7. 7

   Preheat oven to 375°F (190°C). Lightly grease a 12-cup tartlet pan.

8. 8

   Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles to fit the tartlet molds.

   ~7 min
9. 9

   Press the pastry circles into the tartlet molds. Spoon the cooled onion and lychee filling into each tartlet shell.

   ~5 min
10. 10

    Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.

    ~25 min
11. 11

    Let the tartlets cool in the pan for a few minutes before carefully removing them to a wire rack to cool completely.

    ~10 min