Asian Duck Confit With Goat Cheese And Braised Red Onion Tart Recipe

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Servings: 4


Cost per serving $5.23 view details


  1. Combine all marinade ingredients in a bowl. Add in duck legs and marinate for 3 days. Remove legs from marinade and place in a heavy cast-iron skillet. Cover with duck fat or possibly vegetable oil. Place in a slow 235 degree oven for 4 hrs. Cold legs. Shred meat off of 2 legs and trim excess fat from the other 2 legs.
  2. Goat Cheese And Braised Red Onion Tart: Heat oil in a cast-iron skillet and saute/fry the red onions till translucent/soft. Stir in vinegar, red wine, sugar and salt. Place skillet in 375 degree oven for 1/2 hour. Cold. (Can be done 1 day ahead).
  3. Roll out puff pastry and cut out an 8-inch circle. Place on a pizza pan. Spread pastry with the braised onion mix and top with goat cheese slices, tomatoes and olives. Sprinkle with Parmesan cheese. Place duck legs and shredded meat on top. Serve.
  4. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 572g
Recipe makes 4 servings
Calories 952  
Calories from Fat 531 56%
Total Fat 59.47g 74%
Saturated Fat 13.98g 56%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 4687mg 195%
Potassium 824mg 24%
Total Carbs 84.05g 22%
Dietary Fiber 7.0g 23%
Sugars 39.46g 26%
Protein 14.33g 23%
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