Gently warm BromeLake confit duck legs in oven. Flake the leg meat and put aside. Peel and cut mangos in juliennes or sticks. Reserve. In a large bowl, put flaked BromeLake confit duck meat, mango, chives, ginger, shallots, salt and pepper. Note: confit duck legs are already salty so be moderate with salt.
Layer the 3 half sheets of phyllo pastry, brushing between each layer with melted BromeLake duck fat. Place one large spoonful of mixture in center of pastry sheet, form a small roll making sure to fold the ends in well. You will obtain 8 to 10 rolls. Once rolls are all made, place on a pastry sheet and put in oven at 200 °C (400 °F) for 8 – 10 minutes. The crispy duck confit rolls are ready once the pastry is nicely colored. Serve with a mesclun salad or green vegetables!
Recipe from Thierry Daraize, professional chef
