Recette
Halloween is fast approaching and for the occasion, Maison LAFITTE is revealing a recipe that is as tasty as it is frightening: duck confit and roasted pumpkin tart.
INGREDIENTS FOR 4 PERSONS :
•2 legs of duck confit Maison LAFITTE
•1 medium sized pumpkin
•1 shortcrust pastry (even better homemade)
•2 eggs
•2 tablespoons of olive oil
•30 cl of thick crème fraîche
•2 cloves garlic
•Salt
•Pepper
PREPARATION :
Cut the pumpkin into slices, keeping the skin.
On a baking tray, brush them with olive oil and cook them for 40 minutes in the oven with the two garlic cloves.
Heat the 2 legs of duck confit in the oven (180°C) or in a frying pan for 5 minutes.
Leave to cool then shred them.
Once cooked, remove the pumpkin from the oven.
Place the dough in a tart mold and pre-bake it at 180°C.
Blend the pumpkin and the inside of the garlic cloves to make a puree.
In a bowl, beat 20cl of crème fraîche and 2 eggs.
Pour everything into the puree and mix.
Add the duck confit and spread the preparation over the precooked pie crust then bake for 10 minutes at 180°C.
Remove the tart from the oven and let cool.
Meanwhile, fill a piping bag or a freezer bag with 10cl of thick crème fraîche to make the spider web on the tart.
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