Note Duck fat is available from select delicatessens.
This recipe is inspired by one in Paula Wolfert's The Cooking of Southwest France. The filo-like pastry, which is typical of the region, reflects the Moorish influence that entered the area in the 8th century. We've used shop-bought filo in place of the painstaking croustade pastry. You could also use shop-bought duck confit if you're short of time. You'll need to begin this recipe 2 days ahead.