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.

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