Preview

Duck legs confit candy with raisin and dried apricots, cassis syrup.

TAPAS, Salted

Little candy of duck confit in a wonton, with dried fruits, and a blackcurrant reduction.

Ingredients

Recipe for 24 Tapas

For the duck legs confit candy

2 Unit(s)

Confit duck leg

4 Sprig(s)

Thyme

25 Ml

Duck fat

2 Unit(s)

Garlic

6 Unit(s)

Dried apricots

25 Gr

Raisins

24 Unit(s)

Wonton wrappers

500 Ml

Port wine

6 Sprig(s)

Fresh cilantro

Preparation time: 45 min

For the preparations
Chop the garlic and the tyme.Shred the duck legs.Dice finely the apricots.Pick the cilantro leaves.
For the duck legs candy
In a sauce pan put the blackcurrant, 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 platting
Put the candy on a chinese spoon cover it with a little bit of blackcurrant syrup.Finish it with a cilantro leaf.