Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014
Makes 30 portions
- 5 dried figs
- 10 dried apricots
- 10 dried prunes
- 20g flaked almonds
- 15g dried cranberries
- 50ml Pedro Ximénez
- 50ml Madeira
- 50ml Bunnahabhain 18 Year Old
- 50ml water
- 2 confit duck legs, meat shredded
Roughly but finely chop dried figs, apricots, and prunes; place all ingredients except duck into large pot; simmer 20 minutes, stirring occasionally, until everything stews together; remove from heat; let cool; stir in duck confit; chill in refrigerator.
- 1 pack feuilles de brik pastry
- unsalted butter, melted
Heat oven to 350°F (180°C).
Cut brik sheets into strips measuring 5cm by 25cm; brush melted butter onto each pastry strip; place dollop of filling at one end; roll pastry like a samosa to form a tightly sealed triangle; repeat until filling is used up; bake 6 to 8 minutes until golden brown; serve.