Duck confit and fig bites

1. In a pot, bring the wine to a boil with the blackberry jelly and thyme, then season.
2. Reduce heat and poach the figs for 30 minutes.
3. Meanwhile, remove the skin and extra fat from the duck drumsticks.
4. Cut the meat into small bites.
5. Strain figs (setting aside the red wine reduction), and cut into three round slices.
6. Preheat oven to 200°C (400°F) and cover a baking sheet with parchment paper.
7. Cut tortillas into strips 2 cm (3/4 in.) wide.
8. Place a slice of fig on each strip of tortilla, then cover with a piece of duck.
9. Roll in the tortilla and secure with a toothpick.
10. Place the bites on the baking sheet and cook in over for 10 minutes.
11. Serve immediately with red wine reduction as a dip.

Tip:

To facilitate boning of the confit duck legs, remove them from the refrigerator 15 minutes before handling to temper them.