Difficulty:[usr 1]
Toast the almonds and the pine nuts separately in the pan. Let cool. Cut the dates in half and remove the core. Shred the duck legs. Cut the figs into quarters.
Cut the onions in half. In a skillet, heat the butter. Add the onions and the sugar and let caramelize for 20 to 25 minutes, until "they are tender.
Preheat the oven to 160°C (th.5).
With a mini food processor or a chopper, reduce the figs and half of the almonds to a paste, then incorporate the dates and mix well. Mix in a salad bowl, with the onions, the pine nuts and the spices. gently add the duck and grated chocolate (or nuggets) and lightly salt.
Cut the Lebanese bread into small pieces about 5 to 6 centimeters long. Place a spoonful of duck mixture and a few almonds on each piece and put in the oven for 1 to 2 minutes so that the bread is crispy.
Sprinkle with icing sugar. Serve immediately.
Source:REGAL Magazine No. 8. 2006.
