Cookwares

• Frying pan
• Oven

Method

1. 1Step : Peel and slice the onions. Cook them gently over low heat in the duck fat until confited.
2. 2Step : Add the shredded duck leg meat, season with pepper, and let confit for 10 minutes.
3. 3Step : Wash and roughly chop the parsley, then stir it into the meat.
4. 4Step : Coarsely grate the red kuri squash and sauté it briskly in a little duck fat, then season with salt. Grate the apples and mix them in.
5. 5Step : Preheat your oven to 170°C.
6. 6Step : Roll out the shortcrust pastry and line a buttered cake pan with it.
7. 7Step : Layer in the duck confit and cover with the red kuri squash mixture.
8. 8Step : Top the pie with a round of puff pastry, seal, and crimp the edges.
9. 9Step : Brush with beaten egg and bake for 35 to 40 minutes.
10. 10Step : Let cool slightly before enjoying with a salad.