150g duck breast fillet 1 large onion, chopped 1/4 cup redcurrant jelly, melted 1/3 cup water 2 teaspoons grated fresh ginger 2 tablespoons marmalade
Heat a little oil in a pan, and the duck and cook until tender. Cool, then cut into thin strips.
Make a shortcrust pastry with one cup of flour, 60g butter, 1 egg yolk, 2 teaspoons of lemon juice and one tablespoon of water. Cut rounds and line a 12-hole tartlet tray. Prick all over with a fork and bake at 180C for 15 minutes. Cool.
Put the onion, ginger and water in a pan, simmer for about 15 minutes. Blend the onion mixture and marmalade together in a food processor. Cool. Spoon the filling into the pastry cases, top with strips of the duck. Brush with the jelly.