Duck, apricot & pine nut pastilla

• confit duck legs6

  (buy ready prepared or make your own)

• onions↗2

  chopped

• olive oil↗1 tbsp tbsp

  plus extra for brushing

• dried apricots↗140g g

  quartered

• ground cinnamon↗1 tbsp tbsp

  plus a pinch extra for dusting

• ground coriander↗½ tbsp tbsp
• ground cumin↗½ tbsp tbsp
• fennel seeds1 tsp tsp
• saffron↗tiny pinch
• chicken stock↗400ml ml
• lemons↗zest 2

  zest 2, plus juice

• toasted pine nut50g g

  plus a few extra to serve

• large sheets brik or filo pastry↗4

  (see tip - what is brik pastry)

• icing sugar↗1 tsp tsp

  for dusting (optional)

Step-by-step instructions

1. 1

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

2. 2

   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.

3. 3

   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.