Roasted Duck Sliders with Melted Brie and Black Mission Fig Purée
Wine: Pair with 2016 Reata El Diablo Pinot Noir
Yield: 4 portions
4 Duck legs, whole
2 tsp. Five Spice Powder
3 Olive Oil
4-6 oz Marin French Brie
1 pint Black Mission Figs
1 quart Pinot Noir
¼ cup Granulated Sugar
8 slices Brioche Bread
For the Fig Purée:
Remove stem from figs and cut in half. Bring wine to a simmer, stir in sugar. Add figs and cook down reduction so that the figs are soft and the wine has reduced down to a glaze, approximately 12 to 15 minutes.
Place mixture in blender and purée until smooth. Place in refrigerator to cool.
For the Duck:
Preheat oven to 300° F. Sprinkle Five Spice powder over Duck legs, then season with salt and pepper.
Over medium heat, add olive oil to sauté pan and place the duck legs skin side down. Cook 4 to 6 minutes, checking to see that the skin is developing a nice golden-brown color.
Once brown, and the fat has been rendered out of skin, turn off heat and flip the legs over for 1 minute, gently searing the other side of the legs.
Remove excess fat from pan, flip legs back over to the skin side, and in either an oven safe sauté pan or a roasting pan, place legs in oven for 30 to 35 minutes. Legs are done when the meat can be easily removed from the bone.
Remove from oven, set aside and let cool at room temperature for 5 to 10 minutes. Once cooled, remove meat from the drumstick and thigh, being careful to remove any smaller bones and cartilage.
Roughly chop meat with skin and mix well, season with a pinch of salt and pepper if needed. Set aside.
Evenly distribute the Duck leg mix over the 4 slices of bread.
Slice brie into pieces roughly same length as bread, and cover the duck with a few pieces evenly layered across.
On the other slices of bread, spread the fig puree covering entire surface. Place fig side down on top of cheese, and press down firmly.
In a non-stick sauté pan, on medium heat add 1 tablespoon of olive oil, then place sliders into the pan.
Cook until golden brown on one side flip. Cover with either a lid or piece of foil to keep in heat and assist in melting the cheese. Remove from pan, cut and serve.