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Duck confit and fig bites

Preparation

20 minutes

Cooking

45 minutes

Servings

4 servings or 24 bites

Duck confit and fig bites
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Ingredients

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

Directions

  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.

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