Spiced duck confit pastilla with baby gems and harissa dressing Recipe

Our version of the classic pigeon pastilla, a sweet and savoury treat from Morocco.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Confit duck leg(s) : 3 whole
  • Onion(s) : 1 whole
  • Ground cinnamon : 3 g
  • Icing sugar : 20 g
  • Ground almonds : 50 g
  • Flat leaf parsley : 0.5 bunch
  • Fresh coriander : 0.5 bunch
  • Fresh thyme : 4 sprig
  • Dried date(s) : 50 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Whole egg(s) : 1 whole
  • Olive oil : 30 ml
  • For the rest of the recipe
  • Harissa : 20 g
  • Pickled lemon(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Lemon(s) : 1 whole
  • Olive oil : 70 ml
  • Baby gem lettuce(s) : 3 whole
  • Brick pastry sheet(s) : 12 whole
  • Icing sugar : 10 g
  • Sunflower oil : 45 ml



    Set the oven to 180.

    Heat a frying pan to a medium heat, place the duck legs skin side down. Wait until the skin starts to brown and crisp up then transfer to the oven for around 10 min. You only need to crisp the skin and warm the duck a little, so that it's easier to shred. Remove from the oven and, using a fork, pull the meat from the bone, shredding it as you go. Shred the skin as well. Place in a bowl and allow to cool.

    Meanwhile, finely dice the onion. Place the dates in some boiling water to soften then drain, chop and reserve. Pick the leaves from the herbs and chop. Separate the egg, reserving the yolk.

    Place a little oil in a small frying pan, heat and cook the onion until soft and translucent. Transfer to a bowl and cool.

    Now mix together the duck, onions, chopped herbs, ground almonds, cinnamon, chopped dates, icing sugar and egg yolk.

    Lay 2 sheets of brik pastry, one on top of each other, then lightly moisten the edges with water.
    Place the mixture into the centre of the pastry. Start to fold the pastry into the centre, in a pleating fashion, to encase the duck. Brush the last pleat with the beaten egg and seal firmly.
    Place on a tray lined with silicone paper, pleat side down.

    Heat a frying pan with a tablespoon of sunflower oil; when hot, fry the pastilla until golden and crispy on both sides. Alternatively, the pastilla can be deep fried until golden. Drain in kitchen paper and serve immediately.

  • ETAPE 2

    For the dressing:

    Finely chop the rind of the pickled lemon. Chop the coriander, juice the lemon and place in a bowl together with the harissa and olive oil. Whisk well. Taste and add salt, if necessary.

    Cut the baby gems into 6 wedges, wash and spin dry. Place a neat pile of baby gems on a plate, drizzle some dressing, top with the pastilla, then drizzle some more dressing and dust with icing sugar.

Chef's tip

«Dress the salad at the very last minute so it doesn't wilt and remains crunchy.»

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