Tartine

A thick slice of sourdough or baguette toasted and spread with salted butter and fruit confiture.

Ingredients

• 400g sea bass fillets
• 1 cup arborio rice
• a handful of sliced leeks
• 1/2 tsp herbes de Provence
• 3 tbsp unsalted butter
• 2 pearl onions, chopped
• a handful of fresh chervil, chopped
• Dijon mustard, to taste
• 1 cup dry red wine
• 1 tsp bay leaves
• 200g ripe tomatoes
• cognac, for serving

Instructions

1. 1

   Gather and prep the puff pastry and duck legs, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and button mushrooms, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the duck legs, season with grated nutmeg, and cook until just done, about 5 mins.

5. 5

   Warm the puff pastry alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the puff pastry and spoon the cooked mixture over the top.

7. 7

   Drizzle with crème fraîche and finish with a sprinkle of chives.

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