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Confit duck pastilla

Confit duck pastilla

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(2 ratings)

Prep: 30 mins Cook: 1 hr

More effort

Serves 6
Use soft and tender, slow-cooked meat inside this crispy brik or filo pastry pie, with Moroccan-style cinnamon, almonds and icing sugar

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal470
  • fat32g
  • saturates11g
  • carbs17g
  • sugars7g
  • fibre3g
  • protein30g
  • salt1.7g
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Ingredients

  • a little fat from the confit duck (see below)

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 cinnamon stick
  • handful parsley, coriander and thyme all tied together

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • handful parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • handful coriander, chopped
  • 4 legs confit duck, wiped of excess fat (either buy it ready confited or see 'Goes well with', below)

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 3 egg, plus 2 yolks

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp icing sugar
  • 1 tbsp ground cinnamon
  • 50g ground almond
  • 50g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g filo pastry or brik pastry

Method

  1. Heat a large cast-iron pan and add the fat. Cook the onion gently for 5 mins until soft. Add the cinnamon stick, the tied herbs and the duck, and give the pan a good shake.

  2. Add enough water to the pan to just cover the duck. Bring to a simmer, cover with a lid and cook for 20 mins. Remove the duck to a plate and discard the herbs and cinnamon stick. Bring the liquid to a boil and reduce by half. Beat the eggs and the yolks along with half the icing sugar and half the ground cinnamon. Remove the pan from the heat, pour in the egg mixture and stir like mad to stop it catching. Simmer on the lowest possible heat, stirring constantly, until it thickens to a custard-like sauce. Be careful not to overcook or the mix may curdle. Stir through the almonds and leave to cool.

  3. Shred the duck meat, discarding the skin and bones. Mix with the sauce, add the chopped parsley and coriander, and season well.

  4. Heat oven to 200C/180C fan/gas 6. Brush a 23cm loose-bottomed cake tin with melted butter and layer in the pastry, lightly brushing with melted butter between each layer – leaving enough overhanging so it can be folded to seal the filling. Add the duck filling, then fold over and brush the top with more butter. Bake for 30 mins until golden and cooked through. Remove from the oven and leave to cool a little before turning out. Sprinkle with the remaining icing sugar and cinnamon before serving.

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Comments, questions and tips

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Comments (2)

aboogie's picture
0

doesnt work well..... tried it for a dinner party and everyone was sick on the spot.... why do good food not have any decent recipes on their website... i was unbelievably embarrsed
Will use jamie oliver's recipes in future SO much more reliable

thomajd's picture

"Sick on the spot"? Unlikely. If this was for an important occasion, why didn't you test the recipe first?

Questions (2)

Jess3636's picture

I'm thinking of cooking this for a dinner party, as it's something I hadn't made before I was thinking of doing a practice run the weekend before. If I was to make it, test it was ok, then freeze it, do you think it would reheat ok in the oven the following week or would the quality be impaired?
Thanks

goodfoodteam's picture

Hi there. Thanks for your question. The pastilla freezes well so would be fine to make ahead.

Tips (2)

rumman15's picture
1.25

Made this for my Food Technology class. Recipe is poor at best. There's not much point in infusing the water with a cinnamon stick or the herbs, as both ingredients are used in the pie anyway. The duck needs to be cooked for a good hour so it falls off of the bone, not 20 minutes, and if you have the money it's best to use duck breasts instead, it will save hassle. When the water is reduced and poured into a cool bowl with the eggs, even at a low temperature and with constant whisking, the egg curdles (tried it twice). It ended up tasting okay, but it's not worth the effort.

harabael's picture

Duck confit is already cooked and so should just need warmed through, if you leave it an hour it'll dry out. Do you make carbonara or custard in your food technology class?

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