1 pack of Filo dough or brick dough (each roll needs 3 half sheets)
1 large mango (or 2 small)
2 french shallots, finely chopped
1 teaspoon fresh grated ginger
1 tablespoon chopped chives
3 tablespoons rendered duck fat
Salt and pepper
Slowly heat the duck legs confit in the oven. Shred the meat
and set aside. Peel and cut the mango in stripes or small sticks.
Set aside. In a large bowl, mix the shredded duck confits
with mango, chives, ginger, shallots, salt and pepper.
Duck confit is already quite salty; beware not to add
too much salt. Brush 3 half sheets of Filo with melted
duck fat and layer over each other. Drop a good spoon
of the duck mixture in the centre of the dough and roll up tight
while folding the edges in. You should end up with 8 to 10 rolls.
Place them on a pastry sheet and put them in the oven
at 200°C (400°F) for 8 to 10 minutes. The duck confit crispy rolls
are ready when the dough is lightly brown. Serve with
a mesclun salad or green vegetables.
Serves: 4
Cooking time: 10 minutes
Chef: Thierry Daraize
