Duck confit and chestnut pie

Ingredients

6 servings

• 1 egg yolk
• 2 puff pastry sheets
• 1 heaping tablespoons of parsley
• 1 large cans of chestnuts
• 1 heaping tablespoons of garlic powder
• 2 onions
• 4 duck confit legs 4 to 5 legs
• 1 pinch of salt
• 50 cl of cream
• 1 pinch of pepper

Steps

1. 1

   Warm the duck legs to remove the fat, remove the bones and skin, and shred.

2. 2

   Chop the onions, brown them in the duck fat, add the cream, parsley, salt, pepper, and garlic.

3. 3

   Preheat the oven to 175 degrees. Place the pastry in a mold, add the chestnuts, duck, and the cream/onion mixture. Place the second pastry on top, sealing well with the bottom pastry. Make a hole in the middle of the pastry and place a piece of aluminum foil in this hole to create a chimney. Brush the top with egg yolk and bake for about 1 hour in a fan oven at 175 degrees, or up to 1h15!