Recipe courtesy of King Cole Ducks
- 2 onions, thinly sliced
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) 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 250 g) thawed
- Flour for rolling
- 1 egg yolk
- ½ cup (125 ml) shredded Asiago cheese
- 1 tbsp (15 ml) chopped fresh rosemary
Assemble this rustic, open-faced tart ahead of time, refrigerate and bake just before serving. Excellent as an appetizer for entertaining or with a salad for a light meal.
Makes 6 to 8 serving
- In large non-stick skillet, cook onion in butter over medium heat fr about 5 minutes, until softened.
- Add brown sugar, balsamic and ground pepper and cook for bout 10 minutes, stirring often, until caramelized. Set aside.
- In another skillet, cook duck breast over medium heat for about 5 to 6 minutes, skin side down, until crisped. Cool slightly, then thinly slice.
- Gently unfold pastry sheet and place on a lightly flour-dusted work surface.
- Roll pastry, eliminating creases, to a 10 X 12-inch (25 X 30 cm) rectangle. Cut rectangle in half lengthwise to make two 5 X 12-inch (12.5 X 30 cm) rectangles.
- Transfer both to a parchment-lined baking sheet.
- Using a small knife, score ½-inch (1 cm) border (do not cut through) around the inside edges of each rectangle.
- Whisk egg yolk with 1 tsp (5 ml) water and brush a little along the borders (discard remaining).
- Spread half onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices of duck and pear.
- Sprinkle evenly with shredded cheese and rosemary.
- Bake at 400 F for about 25 minutes or until pastry is browned.
- Cut into slices to serve.