Duck & Boursin Tartlets Recipe | Boursin Cheese
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Recipe

Duck & Boursin Tartlets

with Boursin Garlic & Herbs

Unlike a simple apéro enjoyed at other times of year, Christmas in France calls for something more indulgent, an opportunity to delight guests with elegant amuse-bouches, delicate canapés, and beautiful bites that are delicious but effortless to prepare. As Fred Siriex says, “It’s about spending time with your guests, not in the kitchen.” Inspired by his mother’s Christmas cooking, when the house would fill with the comforting scents of warm pastry and roasted meat. That creamy, garlicky aroma instantly makes you crave for more!

View the Ingredients List

  • Level easy

  • Prep time 20 MIN

  • Cook time 50 MIN

  • Total time 70 MIN

Directions

Your Turn To Create

For The Duck & Boursin Tartlets
  • Heat the oven to 180C/160C fan/gas 4. Mix the oil, orange juice and honey together and brush all over the duck breasts, then place in a roasting tin and cook for 25-30 mins until golden. Leave to cool for 10 mins, before removing and discarding the skins and shredding the meat.
  • Once the duck is cooked, turn up the oven to 220C/200C fan/gas 6½ and line a flat baking tray with baking parchment. Unroll the pastry and cut it into 4 even rectangles, then place them slightly apart on the baking tray. Score a 1cm border around each rectangle and prick the middles with a fork to stop them rising too much.
  • Beat all the filling ingredients together and spread evenly across the middle of each pastry case, avoiding the scored edge. Top with the broccoli (you may need to trim the stems if they’re too long) and brush the edges with the egg. Bake for 15-20 mins until the pastry is golden and the broccoli is cooked through.
  • Arrange the shredded duck on top of the tarts, drizzle with olive oil to enjoy immediately, or return to the oven for another 2-3 mins to re-heat the duck. Serve with some extra orange zest and thyme leaves sprinkled on top and a green salad on the side.
  • Makes 4 Servings

  • 1 tbsp olive oil, plus extra to serve

  • ½ orange, juiced

  • 2 x 175g duck breasts

  • 320g pre-rolled puff pastry sheet

  • 150g Tenderstem broccoli, thicker pieces sliced lengthways

  • 1 egg, beaten

  • Green salad, to serve

  • For The Filling:

  • 150g Boursin Garlic & Herbs

  • 1 orange, juiced and ½ zested, plus extra zest to serve

  • 1 tbsp thyme leaves, finely chopped, plus extra to serve

  • 2 garlic cloves, minced

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