Vins de Bergerac et Duras

Mini tartlets with a twist, duckling breast, Périgord walnuts, endive, onion and red apple chutney

To be enjoyed with :

Côtes de Bergerac moelleux | Côtes de Bergerac rouge | Côtes de Duras rouge | Côtes de Montravel | Montravel rouge | Pécharmant | Rosette

1/ Fry the onions in a drizzle of oil, add the other ingredients. Reduce for 10 minutes. Keep to one side.

2/ Brown the duckling breast for 1 minute on each side in a hot pan with a drizzle of oil, then roast in the oven at 180°C for 6 minutes. Keep warm..

3/ Use the same pan to caramelise the walnuts and sugar for 30 seconds. Remove 12 leaves of the same size from the endive.

4/ Thinly slice the apple and cover in lemon juice.

5/ Thinly slice the duckling breast.

6/ Top each piece of toast with an endive leaf, a little onion chutney, one caramelised nut, a slice of apple and a slice of duckling.

7/ Garnish with chutney and caramelised walnuts.

Ingredients

Onion chutney:

  • 1kg finely chopped red onions
  • 1 drizzle of sunflower oil
  • 300ml Port
  • 100g caster sugar
  • 25ml shallot vinegar
  • 1 bay leaf
  • ground pepper
  • 1 IGP Périgord duckling breast
  • 1 drizzle of sunflower oil
  • 50g Périgord walnuts
  • 50g caster sugar
  • 1 endive
  • ½ apple
  • Juice of ½ lemon
  • 12 thin slices of baguette, lightly toasted
  • Salt, ground pepper

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