Appetizer
Puff Pastry Duck Confit with Pear
For 10 small pastries
Prep time: 45 minutes
Chef
Flaky puff pastry filled with tender duck confit and caramelized pear. A refined bite that balances savory and sweet, perfect for an elegant appetizer.
Ingredients
Main ingredients:
| 1 leg | Duck leg confit, shredded |
| around 250 g | Puff pastry sheet |
| 1 | Ripe pear, finely diced |
| 1 tbsp | Duck fat |
| 1 | Shallot, finely chopped |
| 1/2 tsp | Thyme leaves |
| To taste | Black pepper |
| 1 | Egg yolk (for glazing) |
| To taste | A pinch of salt |
Preparation
1. Prepare the filling
- In a pan, melt duck fat and sauté shallot until soft and golden.
- Add the diced pear and cook 2–3 minutes until slightly caramelized.
- Stir in the shredded duck confit, thyme, and a pinch of salt and pepper.
- Mix well, remove from heat, and let it cool completely.
2. Shape the pastries
- Roll out the puff pastry on a lightly floured surface.
- Cut into small squares (around 8×8 cm).
- Place a spoonful of the duck-pear mixture in the center of each square.
- Fold-in the corners.
- Brush with egg yolk for a glossy finish.
3. Bake until golden
- Preheat oven to 190°C (375°F).
- Arrange pastries on a baking sheet lined with parchment paper.
- Bake 18–20 minutes, or until puffed and golden brown.
4. Serve warm
- Let rest a few minutes before serving.
- Best enjoyed warm, when the pastry is crisp and the filling aromatic.
5. Chef’s note
This refined appetizer combines the richness of duck confit with the delicate sweetness of pear.
Serve with a glass of sparkling wine or a sweet white (Monbazillac or Jurançon) for a perfect harmony of flavors.
