Crispy bites with Duck Confit and Foie Gras

Cut small rectangles of filo sheets 3 times bigger than the moulds you are using.

Count 2 rectangles per bite and brush them with melted butter. Place them one on top of the other and then place them in the bottom of your moulds, leaving the edges hanging over.

Shred the duck leg confit and lightly blend it in a blender.

Place the mixture in a bowl, add salt and pepper, then add the cubes of Foie Gras and mix everything together.

Fill your moulds and put them in the oven for 10 minutes at 180°C (watch the cooking to avoid the filo sheets burning).