Roast Half Duck Cranberry Tartlet served with Savory Eggnog Sauce

Created by Chef Michael O'Donnell for Maple Leaf Farms

Prep Time {25 min}

Cook Time {2 hr}

Serving Size {20 Pieces}


1 Maple Leaf Farms Roast Half Duck, meat shredded

2 Bulbs Shallots, small dice

1 oz Butter

2 oz Pecans, chopped

2 Tbsp Fresh Chopped Parsley

8 oz Duck Stock

8 oz Heavy Cream

8 oz Cranberry Sauce

2 oz Cranberry Liquor

2 oz Fresh Cranberries, chopped

1 3/4 cups All-Purpose Flour

1/2 cup Butter, softened

1 Egg

As Needed Ice Cold Water

8 oz Duck Stock

2 oz Heavy Cream

2 oz Eggnog

1 oz Sweet Butter


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1. Heat saute pan on low heat, add shallots and butter; caramelize. Place in large bowl; add shredded duck meat from Maple Leaf Farms Roast Half Duck. Then add chopped pecans and chopped parsley. Set mixture aside.

2. In sauce pot add duck stock, heavy cream, and cranberry sauce; reduce by half. Add cranberry liquor and fresh cranberries; reduce until desired thickness. Add this mixture to duck mixture and refrigerate to cool.

3. Tartlet Shells: heat oven to 350 degree. In large mixing bowl combine flour, butter and egg. Beat at low speed adding water as needed until mixture is crumbly. Press 1 tablespoon mixture into cups of mini muffin pans (1-3/4 to 2-inch) to form shells. Bake for 10 minutes at 350 degrees. Remove and set aside.

4. For sauce: mix duck stock in heavy cream in saucepan over medium heat; reduce by half. Add eggnog and continue to cook until sauce will coat back of spoon. Finish sauce with sweet butter. Hold sauce warm for service.

5. To assemble fill tart shells with duck mixture and bake until heated at 350 degrees. Serve with warm eggnog sauce.

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