1.Bring the chicken stock to the boil, add the duck legs and the garlic and herbs. Cook the duck legs at medium heat for about 50 minutes at 72°C core temperature. Remove the legs, allow to cool briefly and pull the meat from the bone. Reduce the chicken stock to about 1 dl and add to the pulled duck together with the coarse mustard. Quarter the blackberries, strip off the thyme leaves and add to the mixture. Season with salt and pepper and mix together well.
2. Spread out the filo pastry sheets and brush with melted butter. Lay three layers on top of each other. Cut the filo pastry into 8x12 cm rectangles with a knife. Spread the duck and blackberry mixture on top and roll into a cigar. Bake in the oven at 220°C for 8 minutes.
3. Naturally a Grimbergen Ambrée is a must with this sumptuous appetiser.
2 duck legs
1 l chicken stock (or bouillon cubes)
2 garlic cloves
1 tbsp coarse mustard
6 sheets filo or strudel dough
50 g butter
½ bunch rosemary
½ bunch thyme
freshly ground pepper
Accompanied by a Grimbergen Ambrée with its delicate caramel note, this gourmet crispy duck becomes an even more refined taste experience.