Rosemary Pie Crust Hamantaschen with Duck Confit and Lychee Jam - Kosher.com

Ingredients

• 1 can lychees (liquid and fruit) blended with some pieces left
• 1/2 cup Tuscanini Apricot Jam
• 1/2 cup sugar
• 2 tablespoons Boondocks Bourbon
• 1/8 cup Tuscanini Lemon Juice
• 2 and 1/2 cups all purpose flour, such as Glicks
• 1/4 cup granulated sugar
• 1/2 teaspoon Haddar Kosher Salt
• 1 teaspoon chopped fresh rosemary
• 2 sticks margarine, cold and cut into small pieces
• 1/3 cup cold water
• lychee jam
• 1 duck leg confit, shredded
• 1 teaspoon sriracha
• egg
• 1/4 teaspoon Heritage Kosher foie gras