Confit Duck Pastilla

1. 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.

2. 2

   Shred the duck meat, discard the skin and bones, and set aside.

3. 3

   Toast the pine nuts in a skillet or griddle, without fat, for 2-3 minutes, and set aside.

4. 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.

5. 5

   Add the duck and stock, and continue to cook until most of the liquid has evaporated.

6. 6

   Remove from the heat and add the lemon peel, juice and pine nuts.

7. 7

   Season with black pepper and a little salt.

8. 8

   Grease a baking pan, 20 cm diameter, with a little olive oil.

9. 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.

10. 10

    Pre-heat the oven to 180C.

11. 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.

12. 12

    Repeat this operation with 5 or 6 more pastry sheets, ensuring they overlap and leave no gaps.

13. 13

    Spread the duck filling over the pastry sheets and cover with 3 more sheets. Brush with olive oil.

14. 14

    Fold over the remaining pastry sheets into the centre to form a cover, and brush with oil.

15. 15

    To decorate the pastilla, brush 4 or 5 pastry sheets with oil, and cut into quarters.

16. 16

    Pinch the pastry into rosettes and arrange on the top of the pastilla.

17. 17

    Bake for 15-20 minutes, or until golden.

18. 18

    Sprinkle with cinnamon, icing sugar, and pine nuts.

* Per serving · 4 servings · Values may vary.