Italian Duck Torta

Serving Size {6 Servings}



3 Eggs

Salt & White Pepper to Taste

Vegetable Cooking Spray

Ricotta Mixture:

1 Tbsp Olive Oil

1 1/2 oz Minced Onion

2 oz Fresh Spinach, cleaned

10 oz Ricotta

Salt & Black Pepper to taste

Dash of Nutmeg

Tomato Coulis:

2 oz Olive Oil

6 oz Onions, small dice

1 1/2 oz Minced Garlic

3/4 Cup Dry White Wine

1 lb, 12 oz Canned Diced Tomatoes, undrained

2 Tbsp Chopped Parsley

1 1/4 tsp Chopped Fresh Thyme

3/4 tsp Salt

1/2 tsp Black Pepper

9 oz Duck Leg Confit, diced

As needed Fresh Thyme


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Egg Crepes:

1. Combine eggs, salt and pepper. Heat 8" saute pan; coat with cooking spray.

2. Place 1 oz of eggs in pan. Swirl until egg covers bottom of pan in a very than layer; cook until dry. Repeat until there are 4-5 crepes. Set aside.

Tomato Coulis:

3. saute onions in oil until translucent; add garlic. Add wine, reduce until dry. Add tomatoes, parsley, thyme, salt and pepper. Reduce until moist; cool.

Ricotta Mixture:

4. saute onions in olive oil. Add spinach; cook until soft. Chop spinach; col. Combine with ricotta, salt, pepper and nutmeg.


5. Place egg crepe on bottom of an 8" greased spring-form pan; spread with 4 oz tomato coulis. Sprinkle 3 oz duck meat over coulis and spread 4 oz ricotta mixture over duck. Repeat until there are 3 layers of each filling, ending with a crepe. Place a sheet of plastic wrap over torta; top with a weight and refrigerate for 4 hours or overnight.

6. Remove torta from pan; cut into 6 wedges. Place 2 oz warm coulis on plate. Top with a warm wedge of duck torta; garnish with fresh thyme.

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