- 6 confit duck legs (buy ready prepared or make your own)
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil, plus extra for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 140g dried apricots, quartered
- 1 tbsp ground cinnamon, plus a pinch extra for dusting
- ½ tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- tiny pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 400ml chicken stock
- zest 2 lemons, plus a good squeeze juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g toasted pine nut, plus a few extra to serve
- 4 large sheets brik or filo pastry (see tip - what is brik pastry)
- 1 tsp icing sugar, for dusting (optional)
Shred the duck meat from the bones and set aside. discard the skin and bones.
Gently fry the onions in the oil until softened and golden. stir in the apricots and spices, and cook for 5 mins, then pour in the chicken stock. stir in the duck and cook gently until moist, but not too liquid. stir in the lemon zest, a squeeze of lemon juice and the pine nuts, and season well.
Put a baking sheet in the oven and heat to 220C/200C fan/gas 7. Brush a 22-23cm springform or loose-bottomed round tin with a little olive oil. Push 2 pastry sheets into the tin, lining the base and leaving extra up the sides. spoon in the duck mixture and pat down evenly. sit the other 2 sheets on top, scrunching the edges of the pastry around the sides. Brush the top with a little more oil and bake on the heated baking sheet for 20-30 mins until crisp and golden brown. To serve, scatter with a few more pine nuts and dust with a pinch of cinnamon and the icing sugar, if you like.
What is brik pastry?North African brik pastry can be quite hard to find. It has a crisp finish like filo but comes in rounds and has a plastic-like texture before cooking, which means it's harder to shape but won't dry out like filo can.