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Potato Dauphinoise Tart with Duck Confit

Potato Dauphinoise Tart with Duck Confit

Potato dauphinoise tart with duck confit is a French food speciality and a wonderfully comforting main course. Here is how to prepare it.

19 November, 2018
Average: 4.6 (5 votes)

Type of dish

serves for


total time

1 HR 30 MIN


All purpose flour
250 g
Baking powder
1 tsp
125 g
1 tin, confit, ca. 400 g
500 g, waxy
Crème fraîche
2 tbsp
100 ml
100 ml
1 bunch
freshly ground


How to make Potato Dauphinoise Tart with Duck Confit

  • Rub the butter into the flour and baking powder until the mixture resembles breadcrumbs, then add sufficient cold water to combine.
  • Knead to produce a pliable dough, then wrap in clingfilm and put into the refrigerator for about 30 minutes.
  • Take the duck confit out of the tin, remove the skin and chop the meat.
  • Grease a tart tin with a little of the fat and use the rest for another purpose.
  • Peel and thinly slice the potatoes.
  • Parboil in salted water for about 5 minutes, then drain well.
  • Peel and finely dice the shallots.
  • Whisk the eggs with the crème fraiche, cream and milk.
  • Stir in the chopped parsley and season with salt and pepper.
  • Roll out the pastry and line the greased tin.
  • Spread the duck confit over the base, season with salt and pepper and scatter with diced shallots.
  • Arrange the potato slices on top and pour the egg and cream mixture over so that the potatoes are just covered.
  • Bake in a preheated oven (200°C with fan) for 45-50 minutes until golden brown.
  • Cover with aluminium foil if it browns too quickly.
  • Take out and serve in slices.
  • Serve the potato dauphinoise tart with duck confit with a green salad.

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