Main Course
Bagel Duck Confit with Figues
For 1 bagel
Prep time: 15 minutes
Easy
A gourmet fusion of crispy duck confit, caramelized onions, and fresh figs served in a toasted bagel.
Ingredients
For the filling:
| 1/2 leg | Duck magret confit |
| 1 tsp | Duck fat |
| 2 | Fresh figs, sliced |
| 1/4 cup | Caramelized onions |
| 1 tbsp | Cream cheese or goat cheese |
| A few | Arugula or mixed greens |
| 1 tsp | Balsamic glaze or reduction |
| To taste | Black pepper |
For assembling:
| 1 | Bagel, sliced and lightly toasted |
| 1 tsp | Butter or duck fat (for toasting) |
Preparation
1. Prepare the duck and onions
- Warm the pulled duck magret confit in a small pan with duck fat until heated through and lightly crisped on the edges.
- In another pan, gently reheat the caramelized onions until soft and glossy.
- Slice the figs and prepare the greens.
2. Assemble the bagel
- Lightly toast the bagel with a touch of butter or duck fat for extra flavor.
- Spread cream cheese or goat cheese on the base half.
- Add the warmed duck confit and top with caramelized onions.
- Arrange fig slices and a few arugula leaves on top.
- Drizzle with balsamic glaze and a pinch of black pepper.
- Close the bagel and press gently.
3. Serve
- Serve warm, with a side of green salad or sweet potato chips.
- Perfect for a brunch or refined quick meal. A nice balance of sweet figs and savory confit duck.
