Duck parmentier

Duck parmentier

For a truly heart warming Valentine's supper, try out this easy to prepare duck parmentier, leaving you more time for romance

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Cooking time:

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Serves: 2

12 Bourbon or Oreo biscuits

30g salted butter

100g best quality dark chocolate

75g butter

100ml single cream

Use either a half-sized quiche tin (12cm) or make as individual tarts

  1. Chocolate biscuits make a fantastic tart base and save you from preparing pastry. Simply crush them (use a Magimix, pestle and mortar or whack a bag of biscuits with a rolling pin) until you have fine crumbs.
  2. Melt the butter in a pan and combine with the biscuit crumbs. Spread this mixture on the base of the tart tin and cool in the fridge.
  3. Make the filling by heating the butter and cream in a pan - if you have a sweet tooth, add a little sugar to the melted mixture, then add the chocolate. Stir until smooth and pour on to the chilled biscuit base.
  4. Leave to set in the fridge for at least 2 hours (or make the whole thing the day before). Serve topped with pomegranate seeds.

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

Photographs: David Merewether
Recipes Type: Starters

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