Maple cranberry duck confit hors d’oeuvres

Servings : 24

Directions : 20 minutes

Cook in : 2 minutes

2 confit duck legs (1 package of 280 g)
60 ml (¼ cup) of cranberry, maple, blackcurrant spread
½ tsp of maple vinegar
1 green onion, finely chopped
A large pinch of pink pepper
Maple pepper, to taste
1 pack of Silijan style crispy cups
Small Italian parsley leaves
Cranberry pearls
Maple pearls

Heat the duck legs in the microwave oven according to the instructions on the packaging. Let cool.
Bone. Shred the meat and chop it finely. Set aside.
Pour the spread on a cutting board and chop the pieces of fruit. Pour into a bowl. Add the maple vinegar, green onion, pink pepper, black maple pepper and the confit duck. Mix well.
Fill the crispy cups with the duck mix. Garnish with the parsley leaves, the cranberry pearls and the maple pearls.
Serve immediately (the hors d’oeuvres will keep their crispiness for approximately 15 minutes).

Alternative option
Allow your guests to fill and garnish their own crispy cups as they go.

Variation
Instead of store bought crispy cups, try using thin toasted slices of baguette, fine crackers (such as Raincoast) or endive leaves.

Homemade crispy cups
Using a pastry-cutter, cut 24 discs 5 cm (2”) in diameter out of sliced sandwich bread. Using a rolling pin, flatten the bread as thin as possible. Brush each disc with melted butter and push into a non-stick mini muffin tin (buttered side up). Bake in oven at 200 °C (400 °F) for approximately 10 minutes.

Recipe