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DUCK CONFIT PHYLLO CIGARS Courtesy of Eric D. Aber, Chef/Owner Home Grown Café, Newark, DE Ingredients
72 oz. Duck confit, prepared, shredded
4 oz. Duck fat, reserved from confit*
8 oz. Shallots, minced
10 oz. Fennel, finely diced
2 oz. Dried cherries, lightly chopped
2 oz. Cognac
a/n Salt and pepper
25 sheets Athens Fillo Dough (14x18)
5 oz. Clarified butter, melted
2 each Eggs, beaten
48 oz. barbecue sauce
Prepare the duck confit a head of time in the traditional or your favorite method. Chill and shred, be sure to reserve the fat.
Saute shallots and fennel in duck fat until softened and lightly caramelized. Add cherries then deglaze with cognac, being sure to dissolve any sugars that may have formed on the bottom of the pan. Reduce au sec. Remove from heat and mix with duck meat and season with salt and pepper.
Layer 5 phyllo sheets, brushing each with melted butter. Cut phyllo sheets into 6, 7”x 6” rectangles. Line the bottom edge with 3.5 ounces duck confit mixture. Fold the left side over approximately 1”and then fold the bottom over the filling and continue to roll to form the cigar shape with one end open and one end folded. Seal with egg wash. Repeat four times to make 24 cigars. Bake in a preheated 350ºF oven for 15 minutes or until phyllo is golden brown, or freeze immediately so they don’t unroll.
TIPS
Serve with the folded end of the cigar slightly hanging over the edge of a shallow, wide- rimmed, bowl with a pool of barbecue sauce and a dollop of Napa cabbage the slaw at the tip of the cigar to resemble a puff of smoke.
Click here for Napa Cabbage Slaw recipe.
Cigars can be frozen and baked at a later time.
*One can buy rendered duck fat, but there is always plenty to be reserved when preparing the duck leg confit.
Athens Ready-To-Go Fillo Dough can be substituted for 14x18 fillo dough.
Click here for Athens Ready-To-Go conversion details.
Yield: 24 portions
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Shredded duck |
72 oz |
$0.55 |
$39.60 |
| Duck fat* |
4 oz. |
$0.00 |
$0.00 |
| Shallots |
8 oz. |
$0.25 |
$2.00 |
| Fennel bulb |
10 oz. |
$0.12 |
$1.20 |
| Dried cherries |
2 oz. |
$0.55 |
$1.10 |
| Salt and pepper |
To taste |
$0.10 |
$0.10 |
| Athens Fillo Dough (14x18) |
25 each |
$0.12 |
$3.00 |
| Butter |
5 oz. |
$0.18 |
$0.90 |
| Egg |
2 each |
$0.09 |
$0.18 |
| Barbecue sauce |
48 oz. |
$0.12 |
$5.76 |
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$55.84 |
Cost per portion: $2.33
Retail price per portion: $8.00
Food cost: 29%
Profit percentage: 71%
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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