Duck liver and mushroom tarts
When you make roasted duck, goose or turkey don’t discard the giblets! You can make wonderful gravy with them, or create other dishes such as these duck liver and mushroom tarts! This recipe is perfect for using up Christmas leftovers such as cranberry sauce, port etc so these tarts are ideal as Boxing Day or New Year’s Eve nibbles!
Ingredients
Method
- Thinly slice the onion and roughly chop the mushrooms.
- Heat the oil in a frying pan, add the onion and gently sauté for 5 minutes. Add the giblets, thyme and the mushroom, cook for a couple of minutes until the giblets change colour.
- Add the port, cranberries and enough water or stock to cover the giblets. Season with salt & pepper.
- Put a lid on and gently cook for 25-30 minutes, until soft. Turn the heat up, take the lid off and add the cranberry sauce. Reduce the sauce to a thick, chutney-like consistency. Let it cool. Chill or freeze until needed.
- Preheat the oven to 180°C.
- Roll out the pastry and cut it into rectangles/squares or stamp out circular shapes.
- Using smaller, similar shapes gently stamp a line into the tartlets creating an approx. 10mm border (these will puff up).
- Put the tartlets onto a lined baking tray.
- Spoon some of the duck mixture in the middle of each tartlet, then spread out to the border line. If you want a crusty edge brush it with the egg.
- Bake for 25-20 minutes or until golden brown.
- Serve warm or at room temperature.