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Fig Tart Tatin with Honey-Glazed Confit Duck and Puy Lentils

A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.

DinnerDuckHigh ProteinGourmetFrench
Estimated Nutrition
Calories
1710.6
kcal / serving
6842.2 kcal total
Carbs
95.6g
per serving
382.4 g total
Fat
128.1g
per serving
512.4 g total
Protein
46.2g
per serving
184.8 g total
Cook Time
210
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Caster Sugar
CondimentsSauces
2
tbsp
Sherry Vinegar
200
ml
Veal Jus
or reduced beef stock
Dairy
250
g
Butter
cold, cut into small cubes
110
g
Butter
50
g
Unsalted Butter
50
g
Butter
for serving
Fruits
4
piece
Fig
peeled, cores removed, cut in half
GrainsCereals
250
g
Plain Flour
LegumesPulses
300
g
Puy Lentils
dried
Liquids
125
ml
Water
ice-cold
175
ml
Red Wine
450
ml
Beef Stock
Meat
4
piece
Duck Leg
150
g
Bacon Lardons
NutsSeeds
60
g
Table Salt
15g per kilo of duck legs
2
tsp
Thyme
leaves
2
tsp
Rosemary
finely chopped
2
clove
Garlic
peeled and finely chopped
2
piece
Bay Leaf
0.5
tsp
Salt
1
clove
Garlic
finely sliced
2
tbsp
Coriander
fresh
OilsFats
600
ml
Duck Fat
2
tbsp
Olive Oil
Other
4
tbsp
Honey
clear
Vegetables
1
piece
Onion
finely chopped
1
piece
Carrot
small, finely chopped
1
stick
Celery
finely chopped
0.25
piece
Leek
finely chopped

Method

1
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