Our famous Tatin duck apple pie

Stéphanie Berbessou / Post on 16 April 2021

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 !

la tatin de canard des hauts de saint vincent

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


  • 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 !

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