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1
Place the duck legs in a microwaveable dish and heat gently until the fat melts and the meat can be removed from the bone easily.
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2
Shred the duck meat, discard the skin and bones, and set aside.
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3
Toast the pine nuts in a skillet or griddle, without fat, for 2-3 minutes, and set aside.
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4
In a large, heavy frying pan, heat a little oil and gently fry the onions on a low heat until soft. Add the apricots and spices and continue to fry for 5 minutes more.
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5
Add the duck and stock, and continue to cook until most of the liquid has evaporated.
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6
Remove from the heat and add the lemon peel, juice and pine nuts.
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7
Season with black pepper and a little salt.
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8
Grease a baking pan, 20 cm diameter, with a little olive oil.
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9
Place the phyllo pastry sheets on a damp tea towel and cover them with another damp towel to avoid drying out during the preparation process.
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10
Pre-heat the oven to 180C.
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11
Brush a sheet of pastry with oil and line the base of the pan, allowing about half the sheet to cover the sides and overlap.
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12
Repeat this operation with 5 or 6 more pastry sheets, ensuring they overlap and leave no gaps.
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13
Spread the duck filling over the pastry sheets and cover with 3 more sheets. Brush with olive oil.
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14
Fold over the remaining pastry sheets into the centre to form a cover, and brush with oil.
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15
To decorate the pastilla, brush 4 or 5 pastry sheets with oil, and cut into quarters.
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16
Pinch the pastry into rosettes and arrange on the top of the pastilla.
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17
Bake for 15-20 minutes, or until golden.
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18
Sprinkle with cinnamon, icing sugar, and pine nuts.
