Crispy Duck Confit in Phyllo

Directions Print

1. Thaw duck confit portion in a refrigerator overnight. Once completely thawed, remove from bag and pick meat off of bones such that meat is in larger pieces and not shredded. Set aside.
2. Chop shallot and mushroom into fine brunoise or minced consistency and set aside. Pick only leaves from thyme stems and finely chop.
3. In a sauté pan on low heat, add butter and 1 fluid ounce of olive oil. Once butter is melted, add mushrooms and shallots and sauté gently, stirring frequently. Once vegetables are softened, add salt, pepper and thyme. Continue to cook until mixture is dry. Spread on to a parchment lined sheet tray to completely cool.
4. Pour plum sauce into a squeeze bottle and put creme de brie into a piping bag and set aside.
5. In a sauté pan on medium heat, add remaining 2 fluid ounces of olive oil. Once oil is hot, gently add duck pieces and lightly fry until crispy, without moving pan too much.
6. Place pastry shells evenly spaced on a rectangular plate. Distribute plum sauce, creme de brie and mushrooms evenly across all shells, in that order. Carefully place duck confit pieces on each shell and garnish with micro cilantro.