Tarte Tatin of Shallots, Red Wine, Muscat and Pan Fried Duck Livers

By Simon Arkless, head chef,

Terrace RestaurantSt Leonards Vineyard CaféThousand Pound Wine Bar & Store

When the weather starts to cool down the red wine starts to get more of an outing and dishes that are a little richer get to appear on the menu. This one contains a few of my favourite ingredients, duck livers, puff pastry and Muscat. This dish would make a perfect autumn entrée or supper item.


Shallot Tatins

20 shallots, peeled

400ml of red wine

150ml Muscat

90g of butter, chilled, cubed

4 sheets of puff pastry

4 sprigs of thyme

5 small bay leaves



Duck Liver

1 tbsp of vegetable oil

2 garlic cloves

100ml of Cabernet Sauvignon vinegar

350g of duck livers

1 tbsp of flat-leaf parsley



To make the Tatins, place shallots, wine, Muscat and 1 bay leaf in a saucepan. Bring to the boil, reduce and simmer very gently for 45 minutes.

Drain the shallots, keeping the wine, and set aside. Pour the red wine through a fine sieve into a clean saucepan and boil until reduced to 4 tbsp.

Whisk butter into the reduced red wine, then season. 

Divide the wine equally between 4cm tartlet moulds, place a small bay leaf and sprig of thyme on top then, divide the shallots between the tartlet moulds and place in the centre of each mould.

Cut a 10cm disk from each sheet of puff pastry. Cover each tin with the puff pastry and gently press it down around the shallots.

Put the moulds in a roasting tray with a little water at the bottom. Bake for about 5 - 10 minutes or until the pastry is puffed and golden.

Meanwhile, blanch the parsley for 1 minute and refreshing in ice water. Drain and squeeze out as much excess water as possible and chop finely.

Clean the duck livers by removing a sinew or membrane. Heat a little oil in a large pan on a medium to high heat and sear the livers until golden brown and medium rare in finish. Finely chop the garlic and add to the pan with the red wine vinegar. Reduce the liquid to a 1/3 of its original volume.

Add the parsley to the duck livers, mix well and season to taste with salt and pepper.


To Serve

Place the Tatin into the middle of the plate, and position the duck livers on top. Finish with a sprinkle of chopped chives and some freshly ground pepper

 Wine Match: 2019 All Saints Estate Sangiovese Cabernet

''The medium bodied 2019 All Saints Estate Sangiovese Cabernet has slight savoury and herbal notes and beautifully balanced acidity that matches perfectly to dishes such as this duck tarte tatin.Angela Brown