Duck apricot pine nut pastilla
Ingredients
- 6 confit duck legs (buy ready prepared or make your own)
- 2 onions chopped
- 1 tbsp olive oil plus extra for brushing
- 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
- tiny pinch saffron
- 400ml chicken stock
- zest 2 lemons plus a good squeeze juice
- 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)
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