Duck, apricot & pine nut pastilla

400 kcal or less 6 servings braised brik confit counts as 1 of 5 a day crispy pastry duck leg duck legs filo filo pastry five a day good source of iron healthy iron-rich mains make ahead north african olive oil over an hour parcel pastries pastry pie red meat slow cooked

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Source

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)

Method

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.