Courtesy of Eric D. Aber, Chef/Owner Home Grown CafÃ©, Newark, DE
- 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 Phyllo Dough (14×18)
- 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.
Sauté 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 350°F oven for 15 minutes or until phyllo is golden brown, or freeze immediately so they don’t unroll.
- 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.
- Prepare Napa Cabbage Slaw.
- 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 Phyllo Dough can be substituted for 14×18 Phyllo dough.