Smoked Duck & Mushroom Tartlets with Truffle Aioli

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Thaw puff pastry if frozen. Unfold one sheet and cut into 12 equal squares (approximately 3x3 inches). Gently press each square into a muffin tin cavity, forming a cup.

   ~10 min
3. 3

   Dice the smoked duck breast into small pieces.

   ~5 min
4. 4

   Finely chop the shiitake mushrooms, shallots, and garlic.

   ~5 min
5. 5

   In a medium saucepan over medium heat, sauté the shallots and garlic until softened, about 3 minutes.

   ~3 min
6. 6

   Add the chopped shiitake mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.

   ~7 min
7. 7

   Stir in the diced smoked duck, fresh thyme, heavy cream, and grated Parmesan cheese. Cook until the cream has thickened slightly and the mixture is well combined, about 3-5 minutes.

   ~5 min
8. 8

   Season the filling with salt and black pepper to taste.

   ~1 min
9. 9

   Spoon the duck and mushroom filling evenly into the puff pastry cups.

   ~3 min
10. 10

    Brush the edges of the puff pastry with the beaten egg wash.

    ~2 min
11. 11

    Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed.

    ~20 min
12. 12

    While the tartlets are baking, prepare the truffle aioli. In a small bowl, whisk together mayonnaise, truffle oil, lemon juice, a pinch of salt, and pepper.

    ~5 min
13. 13

    Once baked, remove tartlets from the oven and let them cool slightly in the muffin tin before transferring them to a serving platter.

    ~5 min
14. 14

    Transfer the truffle aioli to a piping bag or a small zip-top bag with a corner snipped off. Pipe a small dollop of aioli onto each tartlet.

    ~3 min
15. 15

    Optional: Lightly torch the aioli for a slightly caramelized finish, or garnish with a fresh thyme sprig.

    ~2 min