1. Heat the duck thighs according to package instructions and set aside to cool.
2. Remove bones, remove fat and tendons, and then chop finely.
3. This should yield about 200 g of meat. Set aside.
4. Using an electric mixer or masher, reduce the cranberry sauce to a thick purée. Add the vinegar and spices.
5. Mix the reserved duck meat with the green onion and cranberry sauce.
6. Taste and adjust seasoning, as needed.
7. Fill the shells, top with dried cranberries or parsley leaves, and then serve immediately. The bites will remain crispy for about 10 minutes.
8. You could also let guests fill their own shells for maximum crispiness.

CHEF’S SECRET

Serve the duck mixture on endive leaves or homemade melba toast.
Garnish with dried cranberries or parsley leaves.