Directions

Make the crust: Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds). Divide dough in half, shape each into a square, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

On a lightly floured surface, roll out cold dough to 1/8 inch thick. Using a paring knife, cut out eight 5-inch squares, and fit into cups of standard sized muffin tin, leaving an overhang all around. Refrigerate for 30 minutes. Save the leftover dough for another use.

Make the nut filling: Put nuts in a food processor. With processor running, slowly add oil until mixture is finely chopped. Add lemon zest and thyme leaves; season with salt and pepper. Scrape mixture into a small bowl and stir until combined. Set aside.

Make the hand pies: Preheat oven to 400 degrees. Divide the nut filling evenly in the bottoms of chilled dough-lined muffin tins. Warp each trimmed, whole fig with one slice of prosciutto, placing each into a nut filled dough-lined muffin tin hole. Sprinkle the tops with gorgonzola, adding a small drizzle of honey. Brush with egg wash.

Place the muffin tin in the pre-heated oven and reduce heat to 375. Bake pies until top crusts are golden brown and the figs are quite soft and the prosciutto is crisp, about 25 minutes. Let cool completely in the tin on a wire rack. Remove hand pies from tins and serve with a drizzle of honey.

Directions

Make the fig ketchup: Preheat oven to 400 degrees. Lay figs onto a parchment lined rimmed baking sheet. Lay the tomatoes onto a separate parchment lined rimmed baking sheet. Roast them both in the oven until they begin to color, about 15 minutes for figs about 20 minutes for tomatoes.

In a medium sauce pot, toast the coriander and cumin over medium heat until fragrant, about 1 minute. Add the roasted figs and tomatoes, scrapping up as much of the juice and crusty parts as possible, palm sugar, vinegar, pomegranate molasses, cayenne pepper, cinnamon stick, and bay leaf. Raise the heat to high and cook until the mixture reaches a boil, then reduce the heat to low and simmer until it’s thick and jam-like, about 30 minutes. Let cool.

Discard the cinnamon stick and bay leaf. Use a blender or food processor to thoroughly puree the mixture, adding a splash of extra vinegar to achieve the proper consistency if necessary. Taste and adjust acidity with more vinegar to taste. Refrigerate for several hours before using.

Make the duck patties: Remove the skin from the duck breasts, then roughly chop them. Place the duck breasts and 1 of the skins (also chopped) in the bowl of a food processor and pulse 6 or 8 times until well combined and the texture resembles slightly wet, coarsely ground beef.

Transfer the duck mixture to a large bowl. Roughly chop about half of the cilantro. Add 1/2 cup panko breadcrumbs, scallions, the chopped cilantro, five-spice powder, sriracha sauce, salt and pepper to the bowl. Next, handling the meat as little as possible to avoid compacting it, mix well. You be the judge if you think you need more breadcrumbs, add too many and the burgers will get rubbery, but the meat should hold together when pinched (but just barely). Divide the mixture into 12 equal portions and form the portions into patties to fit the pandesal rolls.

Grill and assemble the sliders: Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Brush the grill rack with vegetable oil. Place the patties on the direct heat area of the rack, cover, and cook, turning once, just until done, about 2 to 3 minutes on each side. Watch for flare ups. During the last few minutes of cooking, place the pandesal rolls, cut side down, on the indirect edges of the rack to toast lightly.

To assemble the burgers, place some shredded Napa cabbage, cilantro leaves onto the roll bottoms, place a duck slider on top. Spoon on some of the fig ketchup to taste. Add the roll tops and serve.

Directions

Make the pastry: In a food processor, pulse the flour and 1/4 teaspoon salt until combined. Add the butter and process until the mixture forms coarse crumbs. Add the ice water, 1 tablespoon at a time, until the mixture begins to come together. Transfer the dough to a floured surface and form into a disc, about 1-inch thick. Wrap in plastic and refrigerate at least 30 minutes. To make the tart shell, remove the dough from the refrigerator and allow to soften for a few moments. Roll into an 11-inch round. Fit the dough into a 9-inch fluted tart tin with a removable bottom, pressing the dough into the sides of the pan. Run the rolling pin over the top of the pan to trim away the excess. Refrigerate at least 30 minutes. Adjust the rack of the oven to the middle position. Preheat to 375 degrees F. Remove the crust from the refrigerator and prick the bottom of the pastry all over with a fork. Line the bottom with a parchment round and fill with weights or beans. Bake for 20 minutes. Remove the weights and paper and bake an additional 7 to 10 minutes, until golden. Transfer to a wire rack to cool completely. Make the filling: In a medium bowl, whisk together the Snofrisk, sour bream, honey and remaining teaspoon of salt. Use a rubber spatula to smooth the mixture evenly over the cooled crust. Arrange the figs, cut sides up, in concentric circles on top. Make the reduction: Combine vinegar and sugar in a small non-reactive saucepan. Cook, stirring occasionally, over medium heat until mixture is the consistency of honey and reduced to about 1/3 cup, about 25 minutes. Let cool completely. To serve: Slice the tart into 8 pieces and drizzle each with about 1 tablespoon of the reduction sauce.