Our famous Tatin duck apple pie

This recipe is the guest star of our meals at the B&B. It is also very popular at our cooking classes because it is quite simple to do at home. You need of course to buy a good duck confit in Dordogne and take it back home to prepare this special dish !

Ingredients for a pie for 5-6 persons

• A homemade or ready to cook puff pastry
• 6 nice apples preferably organic and adapted to pie (they shall not get mushy when roasted)
• 1 can of Périgord duck confit (2 legs)
• 4-5 slices of dried or smoked duck magret
• a spoon of Xeres or cider vinegar salt and pepper

Instructions

• Peel off the apples and cut them in thick quarters
• Roast them in a pan until they get gold with 1-2 spoons of duck fat from your can of confit
• Deglaze the pan with the spoon of vinegar, add salt and pepper on the apples and put aside in a pot until they get down in temperature
• Put them nicely in the bottom of a pie pan
• Heat the can of your confit in hot water so that you can extract the legs and get rid of a maximum of fat and skin, then shred the meat and put on the apples
• Add your smoked or dried duck slices
• Finish with the puff pastry and make sure that the edges are well into the pan
• Let in your fridge for half an hour minimum ( it will help the paste to get more puffy) and preheat your oven at 6-7 (200 °c)
• Cook for 30 minutes until it gets gold
• Wait 10 to 15 minutes to demold your pie by putting a serving plate on it and flipping it
• Serve with a salad with a good walnut oil (purchased in Dordogne of course ! )

Bon appétit !