Dark chocolate tart with pomegranates

Dark chocolate tart with pomegranates

Rich dark chocolate and sweet pomegranate seeds go perfecly together in this indulgent Valentine's treat

Prep time:

Cooking time:

Total time:

Serves: 2

2 confit duck legs

1 medium diced onion

1 small diced carrot

1 handful chopped mushrooms (2-3)

1 crushed garlic clove*

1 small handful chopped parsley

1 tsp butter

100ml red wine, plus a little extra stock if needed

Salt and pepper to taste

600g floury potatoes (approx 3-4 med)

50g butter

1 tbsp crème fraîche (optional)

Handful Parmesan cheese for topping

  1. Peel and boil some floury potatoes for the mash.
  2. Gently fry onion, garlic and diced carrot in butter for 5 mins until soft. Add the wine and let it bubble to reduce for approx 15 mins.
  3. Shred the duck and add together with the chopped herbs and simmer for a few more minutes, then transfer to a baking dish.
  4. Mash the potatoes with butter, crème fraîche, salt and pepper. Spread over the duck mixture and top with grated Parmesan.
  5. Cook in the oven at 180˚C for a further 20 mins, until the cheese topping is golden. Serve with seasonal vegetables.
  6. *Garlic can be omitted on Valentine's Day…

Be sure to pop into Cocolicious in the New Year. Cocolicious, Stone Street, Cranbrook, Kent, TN17 3HF www.cocolicious.co.uk

Photographs: David Merewether
Recipes Type: Starters

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