- Number of people: 4
- Preparation time: 30 minutes
- Cooking time : 20 minutes
- Necessary accessories : rosette, plancha
Ingredients
- 1 packet of bricks
- 2 legs of duck confit
- 1 onion
- 1 tablespoon of sultanas
- 1 tablespoon of pine nuts
- 1 slice of fresh foie gras (optional)
- ½ teaspoon of ras el-hanout
- 200 g ready-to-cook chestnuts
- Some of the duck confit fat
- salt
- pepper
Preparation
Heat the duck confit in a frying pan over low heat. Drain it.
Shred the duck meat and keep the fat aside.
Peel and finely chop the onion. Fry it in a little duck fat. Add the raisins, pine nuts and ras-el-hanout. Add salt and leave to stew for 10 minutes. Add the chestnuts and continue cooking for 5 minutes.
Optionally, cut the slice of foie gras into small cubes and add them to the vegetables. Finish with the duck confit. Mix gently.
Heat the Augoust outdoor oven equipped with the rosette and the plancha to 180°C.
Cut the sheets of bricks in half. Brush them with the duck fat.
Place 3 half-sheets in a staggered pattern in the bottom of individual tartlet moulds or pastry circles, leaving them well above the mould or circle. Spread the duck confit mixture over the top.
Close the pastillas and seal with a wooden skewer, either by folding them over completely or by leaving them slightly open to form a flower.
Bake for about 10 minutes. The pastry should be golden brown.
Serve immediately.