Savory Duck Confit Cannoli

Savory Duck Confit Cannoli

From: Chef Stephen Belin, Lakeside Café, Statesboro, GA. Yield: 4 to 6 servings

Cannoli:
1 cup ricotta cheese, strained overnight
½ cup pecorino cheese, grated
zest of 1 medium-sized orange
zest of ½ half lemon
2 Tbsp. currants or chopped raisins
2 Tbsp. toasted almonds, chopped roughly
1 cup duck confit meat, shredded
1 onion, sliced and caramelized with 1 tsp. balsamic vinegar

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