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Confit duck pastilla
- a little fat from the confit duck (see below)
- 1 onion , finely chopped
- 1 cinnamon stick
- handful parsley, coriander and thyme all tied together
- handful parsley , chopped
- handful coriander , chopped
- 4 legs confit duck , wiped of excess fat (either buy it ready confited or see 'Goes well with', below)
- 3 eggs , plus 2 yolks
- 2 tbsp icing sugar
- 1 tbsp ground cinnamon
- 50g ground almonds
- 50g butter , melted
- 200g filo pastry or brik pastry
Directions:View on BBC Good Food
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