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| Pancetta, goat cheese, & arugula tart, and peking duck tart |
- Puff pastry - available in all convenience stores, ~$2 for a sheet that I've seen at $10+ at Whole Foods
- Duck legs - available in most regular grocery stores, 2 for $6 (~$6.50/pound)
- Pancetta - available in convenience stores in small packets for $1.50
- Goat cheese, creme fraiche, both available in convenience stores for $1.50, which I've seen at $10+ for comparable quantities in the US.
The assembly of each went something like this:
- Two duck legs were prepared as described previously (Note: I have read that duck skin can be dried out much faster using hairdryers,than with fans or circulating air within a fridge, a technique pioneered by Marcella Hazan), and could be done either earlier in the day or a day in advance.
- Preheat oven to 400 degrees Fahrenheit
- Cut puff pastry sheet into two rectangles of about 12" x 4".
- Use a knife to score a 1" border, and a fork to prick the interior of the border
- Apply an eggwash to the border
- Bake puff pastries for 10 minutes
- Meanwhile, fry 100g/3.5 oz pancetta in a pan until crispy
- Mix the base sauces (2 tbsp + 2 tbsp hoisin and creme fraiche for the duck tart, 4 oz goat cheese + 2 eggs for the pancetta/arugula tart).
- Prepare a ginger scallion sauce (1/2 cup finely chopped scallions, 1/8 cup finely chopped ginger, and 1/8 cup oil lightly heated in a pan until softened, then seasoned)
- After 10 minutes or after pastries have browned, lightly punch down any pastry within the border that has risen
- Spread each sauce on a separate pastry
- Top one with roast duck and ginger/scallion sauce, top the other with fried pancetta
- Return to oven for another 10 minutes, then top the pancetta tart with fresh arugula and goat cheese dollops
