Rinse the oranges, tear the zest from the orange, blanch briefly (scald), then drain. Squeeze orange, filter juice. Peel and chop shallots. Remove most of the fat around the drumsticks, heat the remaining fat with the drumsticks and shallots for 15 min in a saucepan.
Remove the duck drumsticks and set aside. Instead of the drumsticks, add the juice of the orange and honey to the pot.
Put on very low heat and add the broken egg.
Stir the egg until lightly set – do not let it set at all, remove from heat. Chop the kitchen herbs and add them with the zest to the soft egg cream form, season with salt, season with pepper.
In a frying pan roast the almond kernels until golden, chop coarsely and mix with the spices.
Debone the duck leg, discard the skin, cut or pick the meat into small strips or slices. Preheat the stove to 180 degrees. Melt butter, brush all brick leaves with butter. Butter a medium tart springform pan. Stack 3 round pastry sheets on top of each other as a base. spread one third of the almond kernels, egg cream and duck confit evenly on top. Top with 3 pastry sheets.
Put 1/3 of everything on top again, top with 3 sheets, another time the mixture and finish with 3 sheets.
Put pastilla in the oven for 15 min. Then remove the edge of the mold and continue baking for 5 min without the edge
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