MyDish / Main Dishes
Duck and Peach Tarte Tatin
A unique twist on the traditional tarte tatin using savory duck breast and sweet caramelized peaches baked under golden puff pastry for an elegant main dish.
- Cooking time
- 60 minutes
- Servings
- 4
- Calories
- 520 kcal
- Category
- Main Dishes
Ingredients
- 2 pieces duck breast
- 3 pieces ripe peaches
- 50 grams butter
- 60 grams brown sugar
- 1 piece puff pastry sheet
- to taste black pepper
- to taste salt
- 1 tablespoon olive oil
Cooking instructions
- Prepare the duck breast — Score the skin of the duck breasts, season with salt and pepper. Heat olive oil in an ovenproof skillet over medium heat and place duck breasts skin-side down. Cook for 6-8 minutes until the skin is crisp and golden. Flip and cook for 2 minutes more. Remove duck from skillet and set aside.
- Caramelize peaches — Slice the peaches into thick wedges. Remove excess fat from the skillet, then add butter and brown sugar. Cook over medium heat until sugar melts and forms a caramel. Arrange peach slices in the skillet over the caramel.
- Assemble the tarte tatin — Slice the partially cooked duck breast and arrange pieces evenly over the peaches in the skillet. Cover the fruit and duck with the puff pastry sheet, tucking edges down around the sides carefully.
- Bake — Preheat the oven to 200°C (390°F). Place the skillet in the oven and bake for 20-25 minutes, until the pastry is puffed and golden.
- Invert and serve — Remove the skillet from the oven and let it rest for 5 minutes. Carefully invert the tarte tatin onto a large serving plate so the peaches and duck are on top. Serve warm.