Difficulty: Easy (Level 1)
Toast the almonds and pine nuts separately in a dry pan until golden. Allow to cool. Halve the dates and remove the pits. Shred the duck confit meat. Quarter the dried figs.
Halve the onions. In a skillet, melt the butter over medium heat. Add the onions and sugar, cooking for 20-25 minutes until caramelized and tender.
Preheat the oven to 160°C (th. 5).
Using a mini food processor or chopper, blend half of the almonds with the figs into a paste. Add the dates and process until well combined. In a bowl, mix this paste with the caramelized onions, pine nuts, cumin, cinnamon, and saffron. Gently fold in the shredded duck and grated dark chocolate (or chips). Season lightly with salt and pepper.
Cut the Lebanese bread into pieces about 5-6 cm long. Place a spoonful of the duck mixture and a few reserved almonds on each piece. Bake for 1-2 minutes until the bread is crispy.
Sprinkle with icing sugar and serve immediately.
Source: REGAL Magazine No. 8, 2006.
