Heat oven to 220°C/ 200°C fan/ gas 8. Put the duck legs on a rack over a baking tray and cook for 30 minutes. Remove from the oven and allow to cool enough to handle. Remove the meat from the bones and set aside. Meanwhile, heat the oil in a nonstick frying pan add the onion and cook for 5 minutes until soft, add the garlic and spices and cook for a further 2 minutes. Stir in the apricots, nuts, stock and honey. Add the duck to the mix and bubble for a few minutes or until most of the stock has been adsorbed. Allow the mix to cool slightly then stir in the coriander.
Reduce the over temperature to 200°C/180°C fan/gas 6. Brush the pastry sheets with butter then lay 6 pastry squares randomly so that they hang over the edge of a loose bottomed 22cm cake tin by a couple of centimeters, making sure the base of the tin is covered by most of every sheet. Spread the filling in the dish, top with the final 2 layers of buttered pastry and then fold over the edges to seal the pie. Bake for 35-40 minutes, or until golden and crisp. Cool in the tin for a few minutes then remove and allow to cool to room temperature before dusting with icing sugar and eating.
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