Filled with caramelised tiny onions, and flavoured with orange and five-spice these delicious duck breast tarts are perfect for a Sunday lunch with a glass of lightly chilled riesling.
2 cups plain flour
½ cup walnuts
½ tsp five-spice powder
125g butter, diced, chilled
20g butter, extra
2 tbsp olive oil
1 tbsp brown sugar
3 duck breasts
¼ cup char siu sauce
2 tbsp orange juice
2 tbsp olive oil
2 tsp brown sugar
1 tsp sesame oil
micro herbs or shredded cucumber, to serve
1 Place flour, walnuts and five-spice powder in the bowl of a food processor. Process for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg; process until mixture forms a dough. Turn onto a lightly floured surface and gently knead until smooth. Divide into 4 portions and flatten into a 3cm-thick round disc. Wrap in cling film. Refrigerate for 20 minutes.
2 Preheat oven to 200C. Grease four 11cm x 2cm-deep (base measurement) round fluted loose-bottom flan pans. Roll each portion of pastry between 2 sheets of baking paper until large enough to line pans. Line each pan with pastry. Roll over the top of each flan with rolling pin to trim. Place flan pans on a baking tray and refrigerate for 10 minutes. Line each pastry shell with baking paper and fill with baking beads or dried beans. Bake for 15 minutes. Remove beads and paper. Bake for a further 10 minutes or until pastry is light golden and cooked through. Set aside to cool.
3 Place eschallots in a bowl; cover with boiling water. Stand for 2 minutes. Drain and rinse under cold water. Remove skin and thinly slice eschallots. Heat extra butter and 1 tbsp oil in a non-stick frying pan over medium-low heat. Add eschallots and cook for 20 minutes, stirring occasionally, until golden. Stir in sugar; cook for one minute.
4 Heat remaining oil in a frying pan over medium heat. Season duck with salt and pepper. When pan is hot, add duck, fat-side down and cook for 2 minutes or until skin is golden. Turn and cook for a further 2-3 minutes or until browned. Spoon char siu sauce onto duck. Transfer pan to oven and cook for 10 minutes for medium rare or until cooked to your liking. Transfer duck to a plate. Cover and stand for 10 minutes before slicing. Whisk together orange juice, olive oil, sugar and sesame oil.
5 Place tart shells on serving plates. Spoon eschallots into shells. Top with slices of duck and micro herbs and drizzle with dressing.