Asian Duck Confit With Goat Cheese And Braised Red Onion Tart

Recipe Ingredients

4		Muscovy duck legs
		Chinese Marinade
1/2 cup	164g / 5.8oz	Maple syrup
1		Celery stalk - diced
1		Carrot - diced (medium)
1		Spanish onion - diced (medium)
1 tablespoon	15ml	Minced fresh ginger
6		Garlic cloves - (to 7) - minced
2 tablespoons	30ml	Salt
1/4 cup	36g / 1.3oz	Chopped coriander
1 teaspoon	5ml	Crushed black peppercorns
1 tablespoon	15ml	Dry sherry or Marsala
1 tablespoon	15ml	Sesame oil
4 tablespoons	60ml	Soy sauce
		Goat Cheese & Braised Onion Tart
2 tablespoons	30ml	Olive oil
3		Red onions - sliced thin rounds
1 tablespoon	15ml	Red vinegar
1 cup	237ml	Red wine
1/2 tablespoon	7.5ml	Sugar
		Salt - to taste
1/2 lb	227g / 8oz	Puff pastry
4 oz	113g	Goat cheese - sliced
4		Tomatoes - peeled, seeded
6		Olives - (to 8) - pitted, chopped
1/2 teaspoon	2.5ml	Parmesan cheese

Recipe Instructions

Combine all marinade ingredients in a bowl. Add duck legs and marinate for 3 days. Remove legs from marinade and place in a heavy cast-iron skillet. Cover with duck fat or vegetable oil. Place in a slow 235 degree oven for 4 hours. Cool legs. Shred meat off of 2 legs and trim excess fat from the other 2 legs.

Goat Cheese And Braised Red Onion Tart: Heat oil in a cast-iron skillet and saute the red onions until translucent. Stir in vinegar, red wine, sugar and salt. Place skillet in 375 degree oven for 1/2 hour. Cool. (Can be done 1 day ahead).

Roll out puff pastry and cut out an 8-inch circle. Place on a pizza pan. Spread pastry with the braised onion mixture and top with goat cheese slices, tomatoes and olives. Sprinkle with Parmesan cheese. Place duck legs and shredded meat on top. Serve.

Source:
"CHEF DU JOUR - (Show # DJ-9173) - from the TV FOOD NETWORK"

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