Langres cheese pastry slice with shredded duck and dried figs
- 4 pers.
- 15 min
- 20 min
- expert
![](https://www.fromagerie-clochedor.fr/app/uploads/sites/9/2019/08/Recette-Langres-Millefeuille-2--477x407.png)
Ingredients
- 2 rolls flaky pastry
- 1 pot fig preserve
- 2 preserved legs of duck
- 4 to 6 dried figs
- 80g Germain Langres cheese
Preparation
-
1
Preheat your oven to 200°C.
-
2
Place each roll of flaky pastry on a baking tray, prick with a fork then cover with greaseproof paper and a tray to prevent it from rising during baking. Bake for around 15 minutes
-
3
During this time, skin the duck legs and shred the meat. Heat in a pan for a few minutes.
-
4
After removing from the oven, allow the flaky pastry to cool and then cut with a bread knife into 12 rectangles (10 x 4 cm).
-
5
Assemble a pastry slice by placing a flaky pastry rectangle on a plate, spread with fig preserve and add the preserved duck and 2 thin slices of Langres cheese. Repeat the operation once and then place another rectangle of flaky pastry on top with a few pieces of dried fig.
-
6
Serve with baby salad leaves and redcurrants.
To print