Duck Tart with Cherry Jam and Goat Cheese

Winner, 2007 Plate Recipe Contest, Chef Geoff Kelty

Serving Size {1 Serving}


Tart dough:

12 oz Flour

6 1/2 oz Shortening

2 1/2 oz Water (cold)

1/2 tsp Salt

1/2 oz Sugar

Cherry Jam:

1 Tbsp Shallots, sliced

1 cup Dried Cherries

1 3/4 cups Balsamic Vinegar

1/2 cup Sugar

1 1/2 Tbsp Honey

Duck Filling:

1 Maple Leaf Farms Boneless Duck Breast

1/4 cup Shallots, sliced

1 Tbsp Olive Oil

3 Tbsp Balsamic Vinegar

Salt & Pepper, to taste

Additional ingredients:

1/4 cup Goat Cheese

2 Tbsp Parsley, fried


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1. Tart Dough: Mix shortening into flour until fine. Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky. Refrigerate for 20 minutes.

2. Roll dough to 1/8" think. Grease a small 4-inch tart or pie pan with non-stick coating. Gently press dough into pan and cut away any excess. Using a fork, poke holes in the dough and cover with parchment paper. Pour dried beans or pie weights in dish.

3. Bake tart crust in 375 degree oven for 20 minutes or until golden brown. When cooled, remove crust from dish and set aside.

4. Cherry Jam: Combine the first five ingredients together in saucepan. Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes.

5. Duck Filling: Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper. Sear duck breast, skin side down until a crispy golden brown. Turn duck over and continue to cook until medium. Remove from pan and let cool.

6. Add onions to skillet and saute until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool.

7. Thinly slice duck breast and add to the cooled onion mixture. Toss until combined.

8. Assembly: Spread 1 tablespoon of cherry jam into each tart shell. Crumble 1/3 of the goat cheese into the tart shell. Add duck mixture to the tart and top with remaining cheese.

9. Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.

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