Duck Confit & Fig Tartlets with Balsamic Glaze

Instructions

1. 1

   Cure the duck legs: Generously coat the duck legs with a mixture of kosher salt and crushed black peppercorns. Place in a non-reactive dish, tuck in thyme sprigs and bay leaves. Cover and refrigerate for at least 12 hours, preferably 24 hours.

2. 2

   Rinse and dry the duck legs thoroughly to remove the salt cure. Pat them completely dry with paper towels. This is crucial for crispy skin later if desired, or to ensure they cook evenly in fat.

   ~5 min
3. 3

   Confit the duck: Preheat oven to 300°F (150°C). Melt the duck fat in a large skillet or oven-safe pot over low heat. Submerge the duck legs in the melted duck fat, ensuring they are fully covered. Add more duck fat if needed.

   ~15 min
4. 4

   Cover the skillet or pot and cook in the preheated oven for 2.5 to 3 hours, or until the duck meat is very tender and easily pulls away from the bone. Let the duck cool slightly in the fat.

   ~180 min
5. 5

   Prepare the tartlet dough: In a food processor, pulse flour and cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Do not overmix.

   ~10 min
6. 6

   Turn the dough out onto a lightly floured surface, form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
7. 7

   Roll out the dough thinly and cut out circles to fit your tartlet pans. Press the dough into the pans, trim any excess, and prick the bottoms with a fork. Chill the tartlet shells for another 15 minutes.

   ~20 min
8. 8

   Blind bake the tartlet shells: Preheat oven to 375°F (190°C). Line the tartlet shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until lightly golden.

   ~20 min
9. 9

   Prepare the fig filling: While tartlets are baking, halve the fresh figs. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, about 5-7 minutes, until syrupy. Stir in the chopped rosemary.

   ~15 min
10. 10

    Shred the duck confit meat, discarding bones and skin.

    ~5 min
11. 11

    Assemble the tartlets: Place a spoonful of shredded duck confit into each partially baked tartlet shell. Top with a few fig halves.

    ~5 min
12. 12

    Brush the edges of the tartlets with egg wash for a golden finish. Return to the oven for 8-10 minutes, or until the pastry is golden brown and the filling is warmed through.

    ~10 min
13. 13

    Drizzle the finished tartlets with the balsamic-rosemary glaze before serving.