Duck confit verrines

Ingredients

• 1 duck confit leg of approximately 250g
• A few small fresh tarragon leaves

For the mango and apricot chutney:

• 15 ml (1 tbsp) of butter
• 1 small chopped red onion
• 1 large mango, peeled and diced
• 6 dried apricots, cut into small pieces
• 60 ml (1/4 cup) of apple cider vinegar
• 45 ml (3 tbsp) of maple syrup
• 5 ml (1 tsp) grated ginger
• 1 pinch of chili flakes
• Salt and pepper to taste

For the tarragon mascarpone cream:

• 125 g (approximately 1/4 lb) of mascarpone
• 60 ml (1/4 cup) of 15% cooking cream
• 15 ml (1 tbsp) chopped fresh tarragon
• 15 ml (1 tbsp) lemon zest
• Salt and pepper to taste

Steps

• In a saucepan, melt the butter over medium heat. Cook the red onion for 3 to 4 minutes, until tender.
• Add the mango, apricots, cider vinegar, maple syrup, ginger, and chili flakes. Season with salt and pepper. Bring to a boil, then simmer over low heat for 8 to 10 minutes, until it reaches a jam-like consistency. Remove from the heat and let cool until ready to serve.
• In a bowl, whisk the mascarpone with the cream, tarragon, and lemon zest until smooth. Season with salt and pepper. Chill until ready to serve.
• Reheat the duck according to the package instructions.
• Remove the skin and bones from the duck leg, then shred the meat with a fork. Let it cool slightly.
• Divide the mascarpone cream among six verrines. Top with chutney and duck confit. Garnish with tarragon.