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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.


Recipe for 24 Tapas

For the duck legs confit candy

2 Unit(s)
Confit duck leg
4 Sprig(s)
25 Ml
Duck fat
2 Unit(s)
6 Unit(s)
Dried apricots
25 Gr
24 Unit(s)
Wonton wrappers
500 Ml
Port wine
6 Sprig(s)
Fresh cilantro
  • Salt and pepper

Preparation time: 45.00 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.

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