Confit Duck Cigars with Orange Balsamic Syrup
Ingredients (Makes 4 cigars)
- 4 sheets phyllo pastry
- 200 g shredded confit duck meat
- Juice of 2 blood oranges
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil or melted butter, for brushing
- Salt and black pepper, to taste
Instructions
1. Prepare the orange balsamic syrup
Pour the blood orange juice and balsamic vinegar into a small saucepan.
Bring to a gentle simmer over medium heat. Let the mixture cook for about 10–15 minutes, stirring occasionally, until it reduces and becomes slightly thick and syrupy.
Remove from the heat and set aside.
2. Prepare the duck filling
Shred the confit duck meat using two forks. Remove any bones, skin, and excess fat.
Warm the shredded duck in a skillet over medium heat for 3–5 minutes. Season lightly with black pepper. Add salt only if needed, as confit duck is usually already well seasoned.
3. Assemble the cigars
Lay one sheet of phyllo pastry on a clean surface and lightly brush it with melted butter or olive oil.
Place a portion of the shredded duck near one edge of the pastry. Fold the sides inward and roll tightly to form a cigar shape.
Repeat with the remaining phyllo sheets and duck filling.
4. Bake the cigars
Preheat the oven to 400°F (200°C).
Place the duck cigars on a baking sheet lined with parchment paper. Brush the tops lightly with melted butter or olive oil.
Bake for 12–15 minutes, or until golden brown and crispy.
5. Serve
Place the crispy duck cigars on a serving plate and drizzle with the blood orange balsamic syrup.
Serve immediately while warm and crispy.
A refined finger-food appetizer where crispy phyllo pastry contrasts beautifully with tender duck and the sweet, tangy orange balsamic syrup.