This elegant duck and wild cherry tart makes an ideal first course. Recipe by Chef Bill Crooks.

Roasted Duck and Wild Cherry Tart

Duck:
1 tablespoon black pepper, coarsely ground
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons fresh sage, chopped
1 1/2 teaspoons salt
1 teaspoon fresh garlic, finely chopped
1 (3-pound) Long Island duck, washed

 

Pastry:
4 cups all-purpose flour
3/4 teaspoon granulated sugar
1/2 teaspoon salt
1 (8-ounce) package Wisconsin Cream Cheese, cut into small pieces
1/2 cup Wisconsin butter, diced
3/4 cup cold water

 

Filling:
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 1/2 cups (6 ounces) Wisconsin Asiago Cheese, shredded
2/3 cup (approximately 2) red bell peppers, grilled*, peeled, seeded, and chopped 1/4 inch.
1 1/2 cups (6 ounces) Wisconsin Gruyère Cheese, shredded
36 small Arugula leaves
3 cups cooked duck meat, coarsely chopped
1/2 cup (3 ounces) dried wild cherries

1. To Prepare Duck: Heat oven to 350°F (175°C).
2. In small bowl combine all duck ingredients except duck. Rub the duck cavity with pepper mixture. Place duck, breast side down, on rack in roasting pan.
3. Bake 1 1/2 to 2 hours or until duck is fork tender. Cool; remove skin and fat from duck. Discard skin and fat. Remove meat from legs, thighs and breasts; set aside.
4. To make Tart Shell: Stir together flour, sugar and salt in large bowl. Cut in cream cheese and butter until crumbly. With fork, mix in water until flour is moistened.
5. Divide pastry dough in half. Shape into 2 balls and flatten. Wrap in plastic; refrigerate 30 minutes.
6. On lightly floured surface, roll out one ball to 1/4-inch thickness. Cut pastry into six (6 inch) circles. Place in six (4-inch) greased tart pans. Press pastry dough lightly onto bottom and sides of pan; trim to one inch from rim of pan. Roll out remaining half of dough to 1/4-inch thickness. Cut pastry dough into six (4 inch) circles to top tarts.
7. To assemble Tarts: Heat oven to 350°F (175°C).
8. In small bowl, stir together rosemary and sage; set aside.
9. Layer in each tart pan: 2 tablespoons Asiago cheese, one tablespoon red pepper, 2 tablespoons Gruyère cheese, 6 Arugula leaves, 2 tablespoons Asiago cheese, 1/2 cup cooked duck meat, 1/2 teaspoon rosemary and sage mixture, 8 to 10 wild cherries and 2 tablespoons Gruyère cheese. Top filling with 4-inch circle pastry. Crimp edges to seal. Cut several slits in top of tart. Repeat for remaining tarts.
10. Bake for 20 to 35 minutes, or until crust is lightly browned.

Makes 6 tarts.

*To grill red peppers: Heat broiler. Place peppers on broiler pan. Place under broiler 4 to 5 inches from heat; turn frequently until blackened (10 to 12 minutes). Remove from broiler. Place in brown paper bag for 10 minutes. Remove blackened peel.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.