rezept-basile-dewulf-duck-confit-tarte-tatin-with-marlene-gala-3-ret
main dish
Duck confit tarte tatin,
Preparation
up to 60 min.
difficulty
easy
apple
Gala
Ingredients
serves 4
BASE
  • 1 puff pastry

DUCK
  • 3 duck legs
  • 2 kg duck fat
  • 200 g white wine
  • 8 gr pepper
  • 10 gr salt
  • Thyme, garlic, bay leaves

  • 6 chicory
  • 3 Gala apples
  • 40 gr parsley
  • Salt and pepper
  • 100 g butter
  • 100 gr Sugar
chef-basile-dewulf
Basile de Wulf
Like a true nomad discovering the art of food and wine, Basile de Wulf has worked in some of Europe’s most prestigious kitchens. His style has been shaped by the experiences that he has gained during his travels. To give us a taste, he has created exclusive dishes for us based around Marlene® apples.
Duck confit tarte tatin, Gala apples and chicory.
Preparation
Make it yourself or buy it from your bakery.

Duck
Roast the duck legs in oil.
When the duck legs have colored well, add the duck fat, white wine and herbs.
Continue to cook the duck legs at a low temperature for 2 hours.
When it is cooked remove the bones and cut the meat.

In a pie dish, put the butter and the sugar on the bottom.
Make a rose window with the apples and chicory, and season with salt and pepper.
Cover with duck confit and parsley.
Cover with the puff pastry and bake for 35min at 180°C.