May 1, 2006
RH Staff
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, hoisin, scallions, harissa and salt and pepper to taste. Lay out 1 sheet of the bric or 2 sheets of phyllo on a dry work surface. Place about 3 oz. ( 1 /2 cup) of duck mixture along 1 end of the pastry. Fold in the end, then the sides, and roll up the pastry like a cigar. Brush the end with egg white and press to seal. Repeat with remaining ingredients.
For each serving, to order: Fry 1 pastilla roll until golden brown. Cut it on the diagonal and stand the two halves up on a plate. Garnish with cinnamon and confectioners' sugar and serve immediately.
ALMOND BOARD OF CALIFORNIA
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