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Recipe by Esther Mendelevich

Rosemary Pie Crust Hamantaschen with Duck Confit and Lychee Jam

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Meat Meat
Easy Easy
4 Servings
Allergens
1 Hour, 30 Minutes
Diets

No Diets specified

Buttery parve crust, sweet and sour jam mixed with pieces of duck that was cooked confit, topped with foie gras, and a hint of smoked salt.

Ingredients

Jam

  • 1 can lychees (liquid and fruit) blended with some pieces left

  • 1/2 cup Tuscanini Apricot Jam

  • 1/2 cup sugar

Dough

  • 2 sticks margarine, cold and cut into small pieces

  • 1/3 cup cold water

Filling

  • lychee jam

  • duck leg confit, shredded

  • 1 teaspoon sriracha

Topping

  • egg

  • lychee jam

  • 1/4 teaspoon Heritage Kosher foie gras

Directions

Make the Jam

1.

Cook down all ingredients together until liquid is reduced by half. Let cool.

Prepare the Dough

1.

Place the flour, sugar, salt, rosemary in a food processor. Pulse several times to combine. Add the margarine and pulse until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine). With the machine running, add the water and mix until the dough just begins to come together. Do not overmix.

2.

Wrap the dough in plastic wrap, flatten into a disk, and place in the refrigerator for a minimum of one hour.

Make the Filling

1.

Mix about half a cup of the lychee jam with the duck leg confit shredded and add one teaspoon of sriracha.

Make the Hamantaschen

1.

Roll out dough into 1/4 inch thickness and cut out circles.

2.

Add duck and jam filling. Make triangle hamantaschen shape. Paint with egg wash.

3.

Bake on 350 degrees Fahrenheit for 15 minutes until pie dough is cooked through and crispy. Top with more lychee jam and foie gras.

Rosemary Pie Crust Hamantaschen with Duck Confit and Lychee Jam

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