Tartelette with duck breast, confit de canard and parsnip cream

Name: Tartelette with duck breast, confit de canard and parsnip cream
Ingredients: 1 Egg; 25 g Cornstarch; 30 g Miso; 20 g Ice water (optional); 125 g Butter; 1 Duck breast (cooked and roasted); 225 g All-purpose flour; 1 Confit duck leg (shredded); Milk; 25 g Butter; 50 ml Rice vinegar; 250 g Parsnip (peeled); 150 g Shiitake; 50 ml Soy sauce; 2 g Salt; 50 ml Debic Culinary Original 20%; 15 g Sugar; 50 ml Water; 180 ml Debic Culinary Original 20%; 100 ml Poultry stock; 2 g Gelatin (1 sheet); 200 g Duck liver (cooked); White pepper; 5 ml Pedro Ximénez; 200 ml Pedro Ximénez; 1 g Salt; 2 Thyme sprigs; Parsnip peels; Silica gel; 20 Sprigs of mint

Warm tartelette with wild duck and parsnip cream. Enriched with parsnip chips, pickled shiitake, pecan and PX reduction.Ingredients for 10 people.

Ingredients

1Egg

25gCornstarch

30gMiso

20gIce water (optional)

125gButter

225gAll-purpose flour

1Duck breast (cooked and roasted)

1Confit duck leg (shredded)

Milk

25gButter

250gParsnip (peeled)

2gSalt

50mlDebic Culinary Original 20%

50mlRice vinegar

150gShiitake

50mlSoy sauce

15gSugar

50mlWater

180mlDebic Culinary Original 20%

100mlPoultry stock

2gGelatin (1 sheet)

200gDuck liver (cooked)

White pepper

5mlPedro Ximénez

1gSalt

200mlPedro Ximénez

2Thyme sprigs

Parsnip peels

Silica gel

20Sprigs of mint

20Roasted pecans

Preparation

Mix flour and miso. Rub the cold butter into the flour until a coarse, sandy mixture forms. Add the egg and mix briefly. If necessary, add the ice water until the dough just comes together. Knead as little as possible.
Flatten, wrap in foil and let rest in the fridge (4°C) for at least 1 hour. Roll out to 2 mm thickness.
Carefully line the tartelette molds. Prick the bottom lightly with a fork.
Place the molds in the fridge for at least 30 minutes and then 15 minutes in the freezer.
Line with baking paper and fill with baking beans or rice. Bake for 12 minutes at 160°C fan oven. Remove the filling.
Brush immediately with clarified butter or beaten egg white. Bake for another 5-8 minutes until golden brown.

Shred the confit duck meat finely and heat just before use.
Score the duck breast on the fat side with a sharp knife and cook it in the pan. Finish with a blowtorch. Season with salt and pepper.

Peel the parsnip and reserve some of the peels.
Cook the parsnip in milk until tender, drain and blend together with the butter, cooking cream and salt until smooth.
Pass through a fine sieve and store in a piping bag.

For the pickled shiitake, bring the vinegar, soy sauce, water, and sugar to a boil.
Pour over the thinly sliced shiitake and let marinate for at least 2 hours.
Store in the refrigerator.

For the foie gras foam, heat the cooking cream and poultry stock.
Add the cooked foie gras and soaked gelatin, and blend until smooth.
Season with PX, pepper, and salt, strain through a fine sieve, and fill into a siphon with one gas cartridge.

Reduce the PX with the thyme in a pan to a syrup.

Wash the parsnip peels and cut into very fine strips.
Dry at 50°C for 2 hours.
Store in a well-sealed container with silica gel beads, with kitchen paper on top and then the crisps.

Fill the warm tartlet with a layer of parsnip cream.
Top with the warm confit duck meat and slices of duck breast.
Garnish with a few slices of pickled shiitake and a little pecan.
Finish with a light dollop of foie gras foam, a few drops of PX reduction, parsnip crisps, and sprigs of mint.