Cold Duck Confit in Phyllo with Aioli Sauces

Honorable Mention, 1997 Chef Recipe Contest, Chef Martin Sinclair

Serving Size {6 Servings}


Duck Filling:

2 Packages, 2 lbs each Maple Leaf Farms Duck Leg Confit, thawed

8 Ounces Bok Choy, julienne

8 Ounces Carrots, julienne

8 Ounces Avocado, peeled, julienne

8 Ounces Red Pepper, julienne

4 Ounces Scallions, julienne

1 Teaspoon Finely Chopped Cilantro

1 Teaspoon Finely Chopped Mint Leaves

2 Tablespoons Hoisin Sauce

1 Tablespoon Sesame Seeds, toasted

2 Thai Chili Peppers, seeded & diced

Phyllo Wrap:

6 Sheets Phyllo Dough

As Needed Clarified Butter

Sesame Aioli:

2 Cups Mayonnaise, house made

6 Cloves Garlic, finely chopped

1 Teaspoon Sesame Oil

1 Teaspoon Finely Chopped Cilantro

2 Tablespoons Roasted Red Pepper Puree

As Needed Salt

As Needed Pepper

As Needed Edible Flowers

As Needed Thai Chili Peppers, seeded, small dice


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1. Follow package directions for heating confit; cool. Remove duck meat from bone; finely slice.

2. Toss duck meat with bok choy, carrots, avocado, red pepper, scallions, cilantro, mint, hoisin sauce, sesame seeds and Thai peppers; chill.

3. Brush phyllo sheet with clarified butter. Place a second sheet on top, brush with butter and repeat one more time. Cut phyllo into thirds. Wrap each third around a 2" diameter by 6" long mold so that one side is higher than the other. Repeat process for the last three sheets of phyllo. Bake in a 350°F oven until golden and crisp; cool. Carefully slide baked phyllo off of the mold; set aside.

4. Mix mayonnaise with garlic and sesame oil; divide into 3 equal parts. Mix one part with cilantro; season to taste. Mix the second part with red pepper puree; season to taste. The third part can be left plain.

5. Decorate marble tile with the three sauces. Place edible flowers in the center of tile. Fill phyllo wraps with duck mixture and place in the center of the flowers. Sprinkle tile with Thai chilies; serve immediately.

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