Confit Duck Pastilla

Directions

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.