Duck confit, Quince & Chestnuts mini Pies
1 roll puff pastry (purchased or made by yourself)
3 confit duck legs
1/2 tin oh chestnuts
Preheat the oven (180°C). Dice the shallots, fry for a few minutes in one tablespoon duck fat (this is not a diet recipe for sure...).
Peel and dice the quince. Add to the shallots and cook for about 10 minutes. Add the chestnuts and pullet duck breasts. Add some pepper and cook for 10 minutes.
Put in 4 small casserole dishes. Place one piece of puff pastry on top of each. Seal with wet fingers. Using a fork, make some holes. Bake for 35 minutes.