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Duck confit and mango phyllo rolls

  • Cooking : 10 minutes
  • Portions : 4


  • 4 BromeLake confit duck legs
  • 1 package of phyllo pastry or brick pastry
  • (you will need 3 half sheets of pastry for each roll)
  • 1 large mango or 2 small ones
  • 2 French shallots
  • 1 tsp fresh chopped ginger
  • 1 tbsp fresh chopped chives
  • 3 tbsp BromeLake duck fat
  • Salt and pepper


  1. 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.

  2. 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

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