Mini Puff Pastries with Apples, Duck Confit and Cheddar

Name: Mini Puff Pastries with Apples, Duck Confit and Cheddar
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 12 bites
Cuisine: Québécoise
Ingredients: 4 tbsp butter; 5 Cortland apples, peeled and cut into large cubes; 60 ml (¼ cup) maple syrup; 1 tbsp apple syrup; 2 tbsp Pineau des Charentes or dry apple juice; 2 duck confit legs, cooked and shredded; 500 g (17 oz) all-butter puff pastry, thawed and cut into 12 squares; 250 g (2 cups) aged cheddar, grated

Preparation 40 min
Cooking 50 min
Servings 12 bites

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Ingredients

4 tbsp butter
5 Cortland apples, peeled and cut into large cubes
60 ml (¼ cup) maple syrup
1 tbsp apple syrup
2 tbsp Pineau des Charentes or dry apple juice
2 duck confit legs, cooked and shredded
500 g (17 oz) all-butter puff pastry, thawed and cut into 12 squares
250 g (2 cups) aged cheddar, grated

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Preparation

Preheat the oven to 200 °C (400 °F).
In a large skillet over medium heat, melt the butter. Add the apples and stir to coat. Add the maple syrup and apple syrup and cook for 10 minutes, stirring often. Add the Pineau des Charentes, mix well and continue cooking for about 5 minutes, until the apples are tender. Remove from heat and gently fold in the shredded duck.
Press the puff pastry squares into the cavities of a muffin pan, shaping them to fit. Divide the apple and duck mixture evenly among the pastries, then generously top with cheddar.
Place the muffin pan on a large sheet of aluminum foil, folding up the edges to catch any drips. Bake for 20 to 25 minutes, until the pastry is deeply golden. Let cool for 5 minutes before unmolding.