Duck confit pie by Laurent Mariotte

Ingredients

For 6 servings

• •4 4 duck legs candied
• •1 1 demis of potimarron
• •2 2 apples acidulated
• •2 2 red onions
• •1 1 demis de parsley boot
• •200 g 200 g of laminated dough
• •2 c. à soupe 2 tablespoons of squash seeds
• •fine grey salt
• •mill pepper
• •1 1 broken pasta
• •250 g 250 g flour T55
• •60 g 60 g of soft butter
• •60 g 60 g of duck fat
• •1 1 eggs
• •1 1 egg yolk
• •5 cl 5 cl cold water
• •fine salt

Method

1. 1.Peel and slice the onions. Get the duck fat to confide the onions over low heat.
2. 2.Add the meat of the duck thighs, pepper and allow to confect again 10 minutes.
3. 3.Wash, crush the parsley and add to the meat.
4. 4.Rasp the potimarron coarsely and fry it in a little duck fat, salt. Grate over the apples and mix.
5. 5.Preheat the oven to 170°C.
6. 6.Spread the dough to 3-4 mm thick and fill the mould with butter.
7. 7.Place the duck confit and cover with potimarron.
8. 8.Cut a flaked paste disc the size of the mould and cover the pie by welding and pinching the edges.
9. 9.Sleep with the beaten egg and bake for 35 to 40 minutes.
10. 10.Let cool down a little before enjoying with a salad.
11. 11.To make your broken dough, in the robot tank, combine the flour, salt, butter and duck fat. Stain it all.
12. 12.Beat the egg and yellow and pick up two tablespoons that will serve as gilding the next day.
13. 13.Add water to the rest and pour into the tank. Mix. Film and store in the refrigerator.
14. 14.Concise the squash seeds: lower your laminated dough and sprinkle squash seeds; flatten the roll.
15. 15.Film on plaque and keep cool for one night.