Croustade de Confit de Canard

Preserved duck legs in featherlight pastry

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

Pastis Pastry

  • 1 kg/ lb superfine plain flour, plus extra for dusting
  • 4 eggs</

Method

Start by making the pastis several hours or the day before you cook the dish. The given quantities will make enough pastry for 8 people, but you need a large amount of dough to pull it out to the required thinness. Freeze the surplus dough to use in another recipe. Making this pastry is hard work; to save time and effort, you can use bought filo.

Sift the flour into a large mixing bowl