Pear and Pepper-Smoked Duck Tart


Courtesy King Cole Duck


2 onions, thinly sliced
1 Tbsp. butter
1 Tbsp. each brown sugar and balsamic vinegar
Freshly ground pepper
1 King Cole Pepper-Smoked Duck Breast, thawed
1 firm ripe pear, cored and sliced in thin wedges
1 sheet pre-rolled frozen puff pastry* (about 8 ozs/250 g) thawed
Flour for rolling
1 egg yolk
1/2 cup shredded Asiago cheese
1 Tbsp. chopped fresh rosemary


  1. In large non-stick skillet, cook onion in butter over medium heat until softened, about five minutes; add brown sugar, balsamic and ground pepper and cook, stirring often, until caramelized, about 10 minutes. Set aside.
  2. Meanwhile, in another skillet, cook duck breast over medium heat, skin-side down, until crisped, about five to six minutes. Cool slightly, then thinly slice.
  3. Gently unfold pastry sheet and place on a lightly flour-dusted work surface.
  4. Roll pastry, eliminating creases, to a 10 X 12-inch rectangle; cut rectangle in half lengthwise to make two 5 X 12-inch rectangles.
  5. Transfer both to a parchment-lined baking sheet.
  6. Using a small knife, score a border (do not cut through) around the inside edges of each rectangle. Whisk egg yolk with 1 tsp. water and brush a little along the borders (discard remaining).
  7. Spread half of onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices duck and pear.
  8. Sprinkle evenly with shredded cheese and rosemary.
  9. Bake at 400°F (200°C) for about 25 minutes or until pastry is browned.
  10. Cut into slices to serve.

This site uses Akismet to reduce spam. Learn how your comment data is processed.