Italian Duck Torta

Serving Size {6 Servings}

Ingredients


Crepes:


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

Directions

Share this recipe

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.


Service:


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.


Reviews  { write a review }