How to cook
These wonderful duck meat rolls are prepared in the spirit of Asian cuisine. Their taste is balanced in a wonderful combination of sweet, salty and sour and complemented by the light spiciness of ginger.
If you want to surprise your guests with something, this is a good idea for an unique and interesting appetizer for a festive table.
Start off with the meat, by first placing the canned confit legs in a water bath for 10-15 minutes. This way, the duck fat, which the meat is wrapped in, will liquefy.
Open the tin carefully, so that you don't burn yourself and take out the duck legs. Debone them and set aside the skin for another dish or use part of it for the rolls, but not all of it, because it is very greasy and will spoil the consistency of the filling.
Grate the ginger root and mix it with the fig jam and 2-3 tablespoons of the duck fat, which is left in the tin. If your jam is with whole figs, it is best to grind it or mash, if the fruit are soft.
Heat the mixture over medium heat for 5-6 minutes and make sure to stir at all times.
Add the chopped duck meat, a pinch or two of salt and black pepper and stir for another 2-3 minutes.
The filling must be thick.
Cut the filo pastry sheets in half and put a strip of stuffing at the narrower end of each piece without reaching the edges. Roll them halfway and then fold them inwards and the side edges and then roll them up fully. This way the rolls are well sealed.
Proceed that way with all of the filo pastry sheets, until you run out of the filling.
Arrange the duck rolls in a tray covered with baking paper. Spread them with duck fat and if desired, sprinkle them with a little coarse flaky salt.
Bake them for 15 minutes in a preheated oven at 390°F (200 degrees).
Mix all of the products listed in the recipe for it. Only when you have mixed them well, put them on the hob at a low temperature and stir until the sauce thickens - about 3-4 minutes.
Serve the baked duck rolls with sweet and sour fig sauce with fragrant fresh mint leaves.
Enjoy your meal!