Preview
Duck legs confit candy with raisin and dried apricots, port syrup.
TAPAS, Salted
Little candy of duck confit in a wonton, with dried fruits, and a Port reduction.
Ingredients
Recipe for 24 TapasFor 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
- Salt and pepper
Preparation time: 45 min
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For the preparations
Chop the garlic and the tyme.Shred the duck legs.Dice finely the apricots.Pick the cilantro leaves.
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For the duck legs candy
In 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.
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For the platting
Put 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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