Duck Confit in Phyllo with Caramelized Apples
1 pound duck confit meat
⅓ cup minced shallots
5 leaves fresh basil, chopped
12 sheets frozen phyllo dough, thawed in the refrigerator
½ cup unsalted butter, melted
2 Golden Delicious apples
1 tablespoon olive oil
Serves 6 (as an appetizer)
This comes from Executive Chef Patrick Bourachot of the Fairmont Le Chateau Montebello in Quebec. Purchase 1¾ pounds whole duck confit leg at a gourmet shop or high-end butcher, to yield the 1 pound required.
Prepare the duck confit by removing the bones, skin, and fat. Shred the meat by pulling it apart with your fingers. Place the meat in a bowl, add the shallots and chopped basil, and mix well to combine. Set aside.
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Place 1 sheet of the phyllo dough on a clean work surface and brush butter across the surface. Place a second sheet on top of the first and spread with butter. Repeat with a third and fourth phyllo sheet, but do not brush final layer with butter. Prepare 2 separate stacks of phyllo squares the same way.
Cut each square in half, for a total of a 6 rectangular phyllo sheet stacks. Spread 1/6 of the confit mixture along the short edge of 1 phyllo rectangle and roll up into a log about 1 inch thick. Place on the prepared baking sheet. Repeat with remaining confit mixture and phyllo rectangles to make six logs in total.
Brush the logs lightly with the remaining melted butter and bake until warm and golden, about 7 minutes.
Peel the apples and remove the cores, then cut each apple into 8 wedges. In a nonstick fry pan, heat the oil and fry the apples until lightly browned on each side, about 2 minutes per side. To serve, cut each baked confit “log” in half diagonally, and garnish with caramelized apple wedges.