Mini Mango & Duck Magret Tatin
Print recipe
Ingredients
1 puff pastry
Mango/passion/vanilla jam
24 slices of smoked duck breast
1/2 fresh mango
Brown sugar
Instructions
Preheat the oven to 180°C (350°F).
Grease the mini tartlet molds with a bit of melted butter.
Sprinkle a pinch of brown sugar into each mold.
Place the slices of smoked duck breast at the bottom of each mold.
Add a few fresh mango cubes and 1/2 teaspoon of jam on top.
Using a cookie cutter, cut small discs of puff pastry and place them over the jam, pressing the edges firmly into the bottom of the mold.
Bake for 20 minutes.
Quickly unmold using a small spoon.
Serve warm.
