Makes 12 servings
8 whole legs duck confit
3 3/4 ounces sliced almonds, toasted
2/3 cup hoisin sauce
2/3 cup thinly sliced scallions, green parts only
1/2 to 1 tablespoon harissa sauce
salt and pepper
12 sheets feuille de bric or 24 sheets phyllo dough
1 egg white
ground cinnamon, for garnish
confectioners’ sugar, for garnish
Pull the meat off the duck bones; discard the bones and skin.
Mix the duck meat with the almonds, hoisin, scallions, harissa, and salt and pepper to taste.
Lay out 1 sheet of bric or 2 sheets of phyllo on a dry work surface. Place about 3 ounces (1/2 cup) of duck mixture along 1 end of the pastry. Fold in the end, then the sides, and roll up the pastry like a cigar. Brush the end with egg white and press to seal. Repeat with the remaining ingredients.
For each serving, to order:
Fry 1 pastilla roll until golden brown. Cut it on the diagonal and stand the two halves up on a plate. Garnish with cinnamon and confectioners’ sugar and serve immediately.
Source: Chef Michael Fiore, Tempo Restaurant