Duck confit and fig bites
- 180 ml (3/4 cup) red wine
- 45 ml (3 tbsp) blackberry jelly
- 2 sprigs of fresh thyme
- Salt and pepper to taste
- 8 dried figs
- 3 confit duck drumsticks
- 4 small tortillas
- In a pot, bring the wine to a boil with the blackberry jelly and thyme, then season.
- Reduce heat and poach the figs for 30 minutes.
- Meanwhile, remove the skin and extra fat from the duck drumsticks.
- Cut the meat into small bites.
- Strain figs (setting aside the red wine reduction), and cut into three round slices.
- Preheat oven to 200°C (400°F) and cover a baking sheet with parchment paper.
- Cut tortillas into strips 2 cm (3/4 in.) wide.
- Place a slice of fig on each strip of tortilla, then cover with a piece of duck.
- Roll in the tortilla and secure with a toothpick.
- Place the bites on the baking sheet and cook in over for 10 minutes.
- Serve immediately with red wine reduction as a dip.
To facilitate boning of the confit duck legs, remove them from the refrigerator 15 minutes before handling to temper them.