Tomato and duck confit pie

Last Recipes

Tomato and duck confit pie

Tomato and duck confit pie







Ingredients
Number of people
-
4
+

1 puff pastry dough

3 teaspoons mustard

3 tomatoes (or 4 small ones)

2 candied duck legs (canned)

50 g grated Emmentaler

Pepper

Salt

Basil



Preparation 
TOTAL TIME: 45 MIN
Preparation: 15 min
Cooking time: 30 min
Step 1
Here is a variation of the tomato, tuna and mustard pie:
Step 2
Preheat the oven to 180°C.
Step 3
Place the puff pastry in a pie dish (on baking paper) and prick it with a fork.
Step 4
Spread the mustard in a thin layer.
Step 5
Shell the duck legs to obtain small pieces of meat.
Step 6
Heat a fat-free frying pan and brown the duck for about 10 minutes, season with salt, pepper and basil.
Step 7
Meanwhile, wash and cut the tomatoes into thin slices.
Step 8
On the mustard, place the duck in pieces and then the tomatoes.
Step 9
Cover with a layer of Emmentaler and bake for 15/20 minutes.
Step 10
Enjoy with a salad.
I add my grain of salt

No comments