Prep. time: 30 minutes
Cooking time: 20 minutes

1. Peel and thinly slice the shallots. Cook them gently in butter until very soft..
2. Deglaze with the soy sauce and balsamic vinegar. Correct the seasoning.
3. Fill 4 tartlet molds with the shallots and cover with a disk of puff pastry.
4. Bake in a 180 °C / 350 °F oven for about 20 minutes.

Meanwhile

1. In a small saucepan, melt the Neufchâtel in the broth.
2. Add the cream and blend. Correct the seasoning if necessary. Keep hot.

Serving

1. Once baked, turn the tartlets out onto 4 plates.
2. Place a slice of smoked duck breast on each one along with some thin cucumber strips (optional).
3. Serve with the Neufchâtel cream.