I made this duck tart as an introduction to my food when I invited Rebecca Randall of Health and Wellbeing Live for lunch. I will be showcasing my cooking demos.
I bought the ingredients from Shipbourne Farmers Market. This wonderful market is open from 9am – 11am next to the Chaser Inn. I love how the little church is also used to house some of the products.
Ingredients for pastry
200g Doves Gram flour
100g Doves Rice flour
3 Tbsp Kentish Cobnut Oil (I used Edward’s at Shipbourne Farmers Market)
1 Organic Egg
Large pinch of Pink Himalayan salt
In a large roomy bowl combine the Gram and Rice flours.
Add the salt and mix well. Rub in the Cobnut oil till the mixture looks like crumbs. Add the egg and bring it all together with enough cold water.
Roll out the pastry to 1/2 an inch and line a fluted tart tin. Pierce the bottom with a fork in several places.
Cook in a pre heated oven for 10 minutes.
Ingredients for Filling
250ml Oatley Oat Cream
2 Organic eggs
2 Tbsp Liquid Aminos
1 Tbsp Clearspring Mirin
1/2 Tbsp Almond Butter
1 Wild Duck Leg (from the game stall in Shipbourne Farmers Market) roast as per instructions, and shred. Scrap juices into a bowl to mix with filling
3 chopped stalks of wild garlic (seasonal) or chopped fresh spring onions
1 handful fresh Coriander
Small handful Cobnuts
Pour the Oat cream into a large measuring jug, whisk in the eggs, Liquid Aminos, Mirin, Almond butter. Set aside.
Layer the chopped wild garlic on the bottom of the tart tin pre-lined with pastry.
Add the shredded duck.
Pour in the Oat cream mixture and add the chopped coriander and roasted cobnuts.
Cook in a preheated oven at 180 degrees Celcius for 40 minutes or till the filling is only just slightly wobbly.