Duck confit and fig wraps
- Preparation : 20 minutes
- Cooking : 45 minutes
- Portions : 24
- 3 duck legs confit
- 180 ml (3/4 cup) red wine
- 45 ml (3 Tbsp) blackberry jelly
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 8 dried figs
- 4 small soft tortillas
In a saucepan, bring the wine, blackberry jelly and thyme to a boil. Add salt and pepper.
Reduce heat and add the figs. Simmer for 30 minutes.
Meanwhile, debone the duck legs, removing the skin and excess fat.
Cut the meat into strips.
Drain the figs (reserving the reduced red wine) and cut each fig lengthwise into 3 slices.
Preheat oven to 200° C (400° F) and line a baking sheet with parchment paper
Cut the tortillas into strips 2 cm (3/4 inch) wide.
Place a fig slice on each tortilla strip, cover with duck meat, wrap the tortilla, and skewer with a toothpick.
Place the wraps on the baking sheet and bake for about 10 minutes.
Serve immediately with the reduced wine as a dipping sauce.
Tips and tricks
To make deboning the duck legs easier, take them out of the refrigerator 15 minutes before using.