Vins de Bergerac et Duras

Mini tartlets with a twist, duckling breast, Périgord walnuts, endive, onion and red apple chutney

To be enjoyed with :

Côtes de Bergerac moelleux | Côtes de Bergerac rouge | Côtes de Duras rouge | Côtes de Montravel | Montravel rouge | Pécharmant | Rosette

1/ Fry onions in a drizzle of oil, add the other ingredients. Reduce for 10 minutes. Keep to one side.

2/ Brown duckling for 1 minute on each side in a hot pan with a drizzle of oil. Roast in the oven at 180°C for 6 minutes. Keep warm.

3/ Use the same pan to caramelise walnuts and sugar for 30 seconds. Remove 12 leaves of the same size from the endive.

4/ Thinly slice apple and cover in lemon juice. 5/ Thinly slice duckling breast.

5/ Top each piece of toast with an endive leaf, a little onion chutney, one caramelised nut, a slice of apple and a slice of duckling.

6/ Garnish with chutney and caramelised walnuts.


Onion chutney:

  • 1kg finely chopped red onions
  • 1 drizzle of sunflower oil
  • 300ml port
  • 100g caster sugar
  • 25ml shallot vinegar
  • 1 bay leaf
  • 2 twists of pepper
  • 1 IGP Périgord duckling breast
  • 1 drizzle of sunflower oil
  • 50g Périgord walnuts
  • 50g caster sugar
  • 1 endive
  • ½ apple
  • Juice of ½ lemon
  • 12 thin slices of baguette, lightly toasted
  • Salt, ground pepper

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