GALA DUCK CONFIT & FOIE GRAS

 PREPARATION TIME: 30 MINUTES

 COOKING TIME: 3 HOURS 45 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

FILLING

1 kg (2 lb 4 oz) duck or goose fat

6 duck leg quarters

5 star anise

1 tablespoon coriander seeds

1 cinnamon stick

1 tablespoon black peppercorns

500 g (1 lb 2 oz) foie gras

salt, black pepper

a few leaves of flat-leaf (Italian) parsley, chopped

a few leaves of tarragon, chopped

finely grated zest and juice of 1 orange

GLAZE

3 egg yolks, beaten

TO SERVE

sugar for sprinkling

FILLING

Melt the fat in a large saucepan that’s large enough to hold the duck in one layer. When melted, add the duck, star anise, coriander seeds, cinnamon stick and peppercorns. Cook over low heat for 3 hours. Take out the duck. When cool remove the meat and shred finely.

Cut the foie gras into slices 2 cm (¾ inch) thick. In a hot frying pan without any fat, brown the slices for 3 minutes on each side. Season with salt and pepper. Remove them to a tray lined with paper towels, then cut into small cubes.

Combine the foie gras with the shredded duck confit, parsley and tarragon. Add the orange zest and juice.

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘carne’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush them with egg yolk and bake for 20 minutes, or until golden and cooked. Remove the tray from the oven and sprinkle the empanadas with sugar. Allow them to cool for a few minutes before serving.