Whole legs duck confit Sliced almonds, toasted Hoisin sauce Thinly sliced scallions, green parts only Harissa sauce Salt & Pepper Feuille de bric or 48 sheets phyllo dough Egg white Ground cinnamon, for garnish Confectioners’ sugar, for garnish
Pull the meat off the duck bones; discard the bones and skin.
Mix the duck meat with the almonds, hoisin, scallions, harissa, and salt and pepper to taste.
Lay out 1 sheet of bric or 2 sheets of phyllo on a dry work surface.
Place about 3 ounces (1/2 cup) of duck mixture along 1 end of the pastry.
Fold in the end, then the sides, and roll up the pastry like a cigar.
Brush the end with egg white and press to seal. Repeat with the remaining ingredients.
For each serving, to order: Fry 1 pastilla roll until golden brown. Cut it on the diagonal and stand the two halves up on a plate.
Garnish with cinnamon and confectioners’ sugar and serve immediately.