Ingredients

1 egg, lightly beaten (for egg wash)

3 duck marylands

500g duck fat, melted

Crème fraiche, to serve

Finely grated orange zest, to garnish

Puff pastry

375g strong flour

50g butter, melted

1 tsp salt

175ml water

250g butter, for lamination

Caramelised onions

1 tbs olive oil

25g butter

4 red onions, thinly sliced

2 tbs balsamic vinegar or vincotto

2 tbs orange marmalade

Method

To make puff pastry, place flour, butter, salt and water in bowl of an electric mixer fitted with a dough hook.

Mix on low speed until elements just come together but dough is still ‘shaggy’ looking and not smooth. Increase speed until mixed to form a dough.

Turn out onto a lightly floured surface. Knead until smooth and elastic.

Stretch out the dough into a 10cm x 30cm rectangle. Using

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