2 legs of duck confit
1/4 c. duck fat
2 garlic cloves
Salt and pepper to taste
1 T. Italian parsley, finely chopped
8 black mission figs, sliced
2 T. fig molasses
1 t. black truffle oil
Remove and discard skin from duck legs and tear meat into shreds (discard tendons and bones). Makes about 1 to 1-1/2 cups meat. In sauté pan, warm meat in duck fat over low heat for a few minutes—do not brown. When meat has softened, transfer contents of pan to stainless steel or glass mixing bowl.
Pound garlic to a paste in a mortar with a little salt. To mixing bowl, add garlic and generous amount of pepper. Work meat into a rough paste with wooden spoon or potato masher. A food processor may be used, but do not overprocess or meat will become stringy.
Season with salt and pepper to taste. Add parsley, then wrap tightly in plastic wrap and refrigerate for at least 4 hours—flavors will meld and texture will become more like pâté.
Toss sliced figs with fig molasses. Remove rillettes from refrigerator. Slice while still cold. Serve at room temperature on crackers or toasts, topped with figs, truffle oil, and salt. Yields 8 appetizer portions.
© 2008 MSP Communications, Inc. All rights reserved