Mix the butter with the sugar until it forms a creamy texture

In the meantime, preheat the oven to 180°C.

Add the egg white and mix again

Add the rest of the ingredients, except the pistachio cream and the Pistachio Paste LMN

Work the dough for about 10 minutes, until it forms a homogeneous mixture.

Finish by incorporating the pistachio cream and the Pistachio Paste, then mix gently to distribute them well.

Steaming for 7 minutes

Feel free to adjust the cooking time according to your oven and the texture you want.

Add the topping after cooking

In a saucepan, heat gently 10 g of Pistachio Paste La Main Noire with 5 g of heavy cream, stirring until a smooth and creamy texture is obtained.

Preheat the oven to 180°C

Pour the puff pastry into a mold

Let the butter simmer at room temperature until it reaches a creamy texture.

Mix the butter, sugar, almond powder, eggs and pumpkin Paste until a homogeneous mixture is obtained.

Pour the mixture over the puff pastry, then bake until the pie is well browned.

Let cool completely, then cover with a layer of jam

Finish by sprinkling with chopped almonds

Prepare the brioche bread

Mix all the dry ingredients in a mixing bowl or large bowl.

In a saucepan, mix the milk, the honey and the yeast. Heat slightly, without exceeding 45 °C, to dissolve the honey and the yeast well.
Gradually pour the liquid mixture over the dry ingredients, then knead by hand or with a mixer.

Then add the soft butter little by little, while continuing to knead, until you obtain a smooth and homogeneous dough.
Divide the dough into portions of about 160 g each. Form balls, then roll them to obtain an elongated shape, similar to a slightly flattened hot dog bun.

Let it grow for at least 40 minutes in a warm and humid environment.

Bake at 180 °C for about 15 minutes. When the buns are out of the oven, brush them with a little melted butter to add shine and softness.

Cook the duck

Season the 3 duck legs (salt and pepper), then place them on a plate, with the skin side facing up.

Bake at 200 °C for 30 minutes to color them well.

Transfer the thighs to a deeper dish. Add the duck fat, then pour in enough water to cover. Continue cooking at 160 °C for 3 hours.
Add water if necessary during cooking to prevent the duck from drying out.

Remove the thighs from the pan, then slice the meat. In the meantime, reduce the juice and the cooking fat.

Place the duck fillet in a casserole with the reduced cooking liquid. Cook over high heat until the meat is well browned, slightly crispy and coated with the juices.

Adjust the seasoning if necessary.

Caramelizing the pineapple

Peel the pineapple and cut it into slices about 0.5 cm thick.

Grill the slices in a well-heated pan for about 5 minutes on each side, until they are nicely caramelized and have a slight charred color.

Prepare the pistachio paste sauce

Make a classic mayonnaise, then add the grated ginger at the end of preparation. Mix and adjust the seasoning if necessary.
In a small saucepan, mix the pistachio Paste with 50 mL of water. Bring to a boil over low heat, stirring until a smooth, homogeneous sauce is obtained that is sufficiently thick.

Assemble the Duck Roll and serve immediately!