Frank's RedHot® Rajili® Sauce pureed with figs and then covered with a mozzarella manchego cheese blend. Topped with pulled duck, shitake mushrooms and sliced bing cherries. Baked and then garnished with fresh-sliced scallion tops.
A shortcut to making confit is to roast hindquarters of duck for a few hours at 250°F.
Remove meat and skin from the bone.
Reserve the duck fat and render additional fat from the skin.
Pour hot fat over pulled leg meat and refrigerate for use.
As needed, pan sear to remove additional fat.
Chicken thigh can be used in place of duck or use chicken apple and sage sausage.
A lower-cost variation of the fig sauce can be made with prunes or raisins.
The Ginger Fig Sauce makes a wonderful glaze for duck, chicken, pork or full-flavored seafood.