Candied duck and chestnuts

Ingredients

For 6 servings

• •1 1 egg yolk
• •2 2 laminated pasta
• •1 1 good spoons of parsley
• •1 1 large cans of brown
• •1 1 good spoons of garlic
• •2 2 onions
• •4 4 duck confit thighs 4-5 thighs
• •1 pincée 1 pinches of salt
• •50 cl 50 cl cream
• •1 pincée 1 pinch of pepper

Method

1. 1.Heat the duck thighs to remove fat, remove bones, skin and crumble.
2. 2.Cut the onions, brown them in duck fat, add cream, parsley, salt pepper and garlic.
3. 3.preheat the oven to 175 degrees. Place the dough in a mould, add the chestnuts, duck and cream onion mixture. Put the second dough above, seal well with the dough below. Make a hole in the middle of the dough and put a piece of aluminum in this hole to create a chimney. Brush the top with an egg yolk and bake for about 1 hour in the oven, turning heat, 175 degrees, see 1h15!