Fig tart tatin with honey-glazed confit duck and Puy lentils

If you haven’t got the stamina to tackle the full recipes here, just pick and choose the parts you want to make. Shop bought pastry and confit duck would lighten the work.

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For the confit duck

For the pastry

  • 250g/9oz plain flour
  • ½ tsp salt
  • 250g/9oz cold butter, cut into small cubes
  • 125ml/4fl oz ice-cold water

For the fig tart

For the lentils

To serve