This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Make ahead and freeze for ultimate convenience
Prep:1 hr
Serves 6
6 confit duck legs (buy ready prepared or make your own)2 onions, chopped1 tbsp olive oil, plus extra for brushing140g dried apricots, quartered 1 tbsp ground cinnamon, plus a pinch extra for dusting½ tbsp ground coriander½ tbsp ground cumin1 tsp fennel seedstiny pinch saffron400ml chicken stockzest 2 lemons, plus a good squeeze juice50g toasted pine nut, plus a few extra to serve4 large sheets brik or filo pastry (see tip – what is brik pastry)1 tsp icing sugar, for dusting (optional)
STEP 1Shred the duck meat from the bones and set aside. discard the skin and bones.STEP 2Gently 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.STEP 3Put 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.
