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DUCK PASTILLA
Duck Pastilla

What you need

For the duck:

  • 2 large confit legs of duck (425 g)
  • 80 g duck fat
  • 1 small carrot (100 g)
  • 1/2 onion (100 g)
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 oranges
  • 15 cl GRAND MARNIER® liqueur®
  • 4 cl apple cider vinegar
  • 40 g sugar
  • 10 cl orange juice
  • Salt and pepper
  • Cake ring (around 10 cm in diameter)


For the semolina:

  • 100 g medium semolina
  • 6 cl orange juice
  • 2.5 cl GRAND MARNIER® liqueur®
  • 5 cl water
  • 1 tablespoon finely chopped coriander (4 to 5 g)
  • Salt and pepper


For the crisp layer:

  • 4 brick pastry sheets
  • 40 g duck fat
  • 1 tablespoon mixture of chopped pink peppercorn, poppy seeds, sesame seeds

How to make it

Preparation time: 1 hour:

Bake for: 25 min

FOR THE DUCK:

  • In a large pan, brown the legs in the duck fat. Set aside and leave the onions and finely sliced carrots to simmer for 7 to 8 min.
  • Add the orange zest, 10 cl GRAND MARNIER® liqueur, thyme, bay leaf and legs. Cover the large pan and bake at 220°C (gas mark 7) for 25 min.
  • Empty the large pan of its content and use it to caramelise the vinegar and sugar. Add the orange juice and add back the filling without the thyme and bay leaf, adding 5 cl GRAND MARNIER® liqueur and the cooking water. Mix. Season to taste then sieve the sauce.
  • In a dish, skin and bone the duck and shred the flesh. Add 2 to 3 tablespoons of sauce and mix to bind everything together.

FOR THE SEMOLINA:

  • In a saucepan, heat the water, orange juice, salt, pepper and GRAND MARNIER® liqueur.
  • Mix the semolina with the chopped coriander and pour the liquid mixture over it. Mix gently and season to taste. Cover and leave to rise.

FOR THE CRISP LAYER:

  • Use a brush to spread the melted duck fat on the brick pastry and dust with sesame seeds, poppy seeds and crushed pink peppercorns.
  • Scrunch up the brick leaves in the rings and set them out on the oven plate so they don't move while cooking.
  • Bake until golden-brown in a fan oven heated to 180°C.

ASSEMBLY:

Place the ring in the centre of the dish and inside place the warm semolina, the duck and the crisp layer, packing it in gently.

Remove the ring and pour some sauce around it. Serve hot.

Chef's tip

1) Just caramelise the vinegar and sugar long enough to obtain a beautiful blonde colour.
2) The semolina and the duck can be set on the dish ahead of time and kept for a few hours at room temperature. Add the crisp layer and the sauce at the last minute.

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