Duck Confit Bites Savory Appetizer Recipe
Prep Time
Cooking Mode
2 duck thighs confit
90 mL (6 tbsp.) tbsp. craberry sauce Baies D’Or
10 15 mL (2 3 tsp) tsp Balsamic vinegar
2 mL tsp cinnamon or allspice
1 pinch hot pepper flakes
1 green onion, finely chopped
1 package Siljans crispy shells
To taste dried cranberries or small Italian parsley leaves as garnish
2 duck thighs confit
90 mL (6 tbsp.) tbsp. craberry sauce Baies D’Or
10 15 mL (2 3 tsp) tsp Balsamic vinegar
2 mL tsp cinnamon or allspice
1 pinch hot pepper flakes
1 green onion, finely chopped
1 package Siljans crispy shells
To taste dried cranberries or small Italian parsley leaves as garnish
Directions
1Heat the duck thighs according to package instructions and set aside to cool.
2Remove bones, remove fat and tendons, and then chop finely.
3This should yield about 200 g of meat. Set aside.
4Using an electric mixer or masher, reduce the cranberry sauce to a thick purée. Add the vinegar and spices.
5Mix the reserved duck meat with the green onion and cranberry sauce.
6Taste and adjust seasoning, as needed.
7Fill the shells, top with dried cranberries or parsley leaves, and then serve immediately. The bites will remain crispy for about 10 minutes.
8You could also let guests fill their own shells for maximum crispiness.
9Serve the duck mixture on endive leaves or homemade melba toast. Garnish with dried cranberries or parsley leaves.
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