Smoked Duck & Mango Tartlets with Chili-Lime Glaze

Instructions

1. 1

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

   ~5 min
2. 2

   Remove duck meat from confit legs, shredding it into bite-sized pieces. Discard skin and bones.

   ~10 min
3. 3

   Thaw puff pastry according to package directions. Unfold sheets and cut each into 6 equal squares.

   ~5 min
4. 4

   Place puff pastry squares on the prepared baking sheet. Score a border about 1/2 inch from the edge on each square using a knife, being careful not to cut all the way through.

   ~5 min
5. 5

   Divide the shredded duck confit evenly among the center of each puff pastry square.

   ~3 min
6. 6

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

   ~20 min
7. 7

   While pastry bakes, prepare the glaze. Finely mince the red chili pepper (remove seeds for less heat).

   ~5 min
8. 8

   In a small saucepan, combine lime juice, honey, soy sauce, and minced chili pepper. Simmer over low heat for 2-3 minutes until slightly thickened. Stir in chopped cilantro.

   ~5 min
9. 9

   Peel and dice the fresh mango into small cubes.

   ~5 min
10. 10

    Once puff pastry tartlets are out of the oven, let them cool slightly. Top each tartlet with fresh mango cubes.

    ~2 min
11. 11

    Drizzle the chili-lime glaze generously over the mango and duck.

    ~1 min
12. 12

    Season with a pinch of salt and black pepper before serving.

    ~1 min