Duck legs confit candy with raisin and dried apricots, port syrup.
IngredientsRecipe for 24 Tapas
For the duck legs confit candy
- Salt and pepper
Preparation time: 45.00 min
- For the preparationsChop the garlic and the tyme.Shred the duck legs.Dice finely the apricots.Pick the cilantro leaves.
- For the duck legs candyIn a sauce pan put the Porto, bring it to boil and reduce it until you get a syrup.In a pan, melt the duck fat, sweat the garlic, add the duck, the tyme and stir it well.Remove from the stove, add the raisins and the apricots.Put a tea spoon of duck in the middle of the wonton, brush a little water all around, roll it, flip both sides under it with sticking it with a little water.Pass it in the deepfryer until it gets golden brown and creaspy, put it on a scott towel.
- For the plattingPut the candy on a chinese spoon cover it with a little bit of Port syrup.Finish it with a cilantro leaf.
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