Preview

Duck confit and foie gras crispy bites, fig and port confit |

Salted

Delicious crispy bites of duck confit, foie gras and caramelized onion. Accompanied by a fig jam with port wine.

Note

You can freeze these uncooked bites, then cook them directly in the deep fryer.

Ingredients

Recipe for 12 tapas

Crispy bites

200 Gr

Foie gras scallop

1 Unit(s)

Confit duck leg

150 Ml

Onion

1 Sprig(s)

Rosemary

6 Leaf(ves)

Brik

1 Unit(s)

Egg

Fig jam

100 Gr

Dry figs

100 Ml

Port wine

200 Ml

Water

Pickled mustard

2 Tbsp

Mustard seeds

100 Ml

Season rice vinegar

50 Ml

Water

Preparation time: 60 min

Preheat your deep frier at 375 °F

Set up

Finely chop the onion and mince the rosemary.

Shred the duck leg.

Cut the foie gras escalopes into small cubes.

Cut figs into pieces.

Mix the egg with a fork.
Crispy bites

Caramelize the onion with a little duck fat and rosemary.

Mix the onion with the cubes of foie gras and the shredded duck.

Cut the sheets of brick pastry into 4 triangles, then place each triangle with the point facing upwards.

Brush a triangle with beaten egg, place a small amount of stuffing (15g) in the center and roll up, making sure to close the sides. Repeat to make 24 small rolls.

Fry quickly and drain on kitchen paper.
Fig jam

Simmer the water, figs and port until the figs are tender.

Blend and set aside in a pastry bag.
Mustard pickle

In a small saucepan, combine the rice vinegar, water and mustard seeds. Bring to the boil and simmer for 5 minutes. Cover and leave to stand for 10 minutes before serving.
On the plate

On a large plate, place a little fig jam under each crisp bite and a little more on top. Add the pickled mustard seeds to finish.

Serve immediately.