From: Chef Michael Fiore, Tempo Restaurant, Brooklyn, NY. Yield: 24 servings. 15 whole legs duck confit 7 1 /2 oz. sliced almonds, toasted 11 /4 cups hoisin sauce 11 /4 cups thinly sliced scallions, green parts only 1-2 Tbsp. harissa sauce to taste, salt and pepper 24 sheets feuille de bric, or 48 sheets phyllo dough 1 egg white for garnish, ground cinnamon for garnish, confectioners' sugar Pull the meat off the duck bones; dis-card bones and skin. Mix the duck meat with the almonds, ...
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