Langres cheese pastry slice with shredded duck and dried figs

Preparation

• 1
  Preheat your oven to 200°C.
• 2
  Place each roll of flaky pastry on a baking tray, prick with a fork then cover with greaseproof paper and a tray to prevent it from rising during baking. Bake for around 15 minutes
• 3
  During this time, skin the duck legs and shred the meat. Heat in a pan for a few minutes.
• 4
  After removing from the oven, allow the flaky pastry to cool and then cut with a bread knife into 12 rectangles (10 x 4 cm).
• 5
  Assemble a pastry slice by placing a flaky pastry rectangle on a plate, spread with fig preserve and add the preserved duck and 2 thin slices of Langres cheese. Repeat the operation once and then place another rectangle of flaky pastry on top with a few pieces of dried fig.
• 6
  Serve with baby salad leaves and redcurrants.