Pear and Duck Gizzard Tartlets

Ingredients

• 1/2 cup (125 ml) unbleached all-purpose flour
• 1/4 cup (60 ml) ground almonds
• 1 pinch salt 

• 1/4 cup (60 ml) cold unsalted butter, cubed
• 1 tablespoon (15 ml) Dijon mustard
• 2 tablespoon (30 ml) ice water, approximately
• 2 ripe but firm pears, peeled and each cut into 8 wedges
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) duck fat
• 1/2 lb (225 g) duck gizzard confit, whole or quartered, depending on size
• 3 tablespoons (45 ml) red wine vinegar
• 1/2 lb (225 g) trimmed asparagus, cut into 1/2-inch (1-cm) and blanched (keep the tip intact)
• Salt and pepper