CONFIT DUCK PASTILLA
Use soft and tender, slow-cooked meat inside this crispy brik or filo pastry pie, with Moroccan-style cinnamon, almonds and icing sugar
Provided by John Torode
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Shred the duck meat, discarding the skin and bones. Mix with the sauce, add the chopped parsley and coriander, and season well.
- 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.
Nutrition Facts : Calories 470 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
DUCK CONFIT PASTA
Make and share this Duck Confit Pasta recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- remove the bones from the confit, chop the meat into bite-size pieces.
- cook the fettucine according to package directions, drain, set aside.
- heat olive oil and duck fat in a skillet.
- add garlic, and shallot, cook 2 minutes.
- add apricots, cook 1 minute.
- add hazelnuts and wine, cook over low heat, stirring until reduced by half.
- add stock and duck, reduce by half, 6-8 minutes.
- stir in butter, thyme and pepper.
- mix some sauce into the fettucine.
- spoon pasta onto 4 plates.
- top each with sauce and 1 tbsp chevre.
- serve.
Nutrition Facts : Calories 956, Fat 57.6, SaturatedFat 18.1, Cholesterol 140.9, Sodium 202.9, Carbohydrate 89.7, Fiber 4.1, Sugar 19.4, Protein 18.4
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