Duck, apricot & pine nut pastilla

Duck, apricot & pine nut pastilla

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(2 ratings)

Prep: 1 hr Cook: 50 mins

More effort

Serves 6
This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Make ahead and freeze for ultimate convenience

Nutrition and extra info

  • Freeze uncooked
  • Healthy

Nutrition: per serving

  • kcal359
  • fat19g
  • saturates3g
  • carbs26g
  • sugars13g
  • fibre3g
  • protein23g
  • salt0.79g
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Ingredients

  • 6 confit duck legs (buy ready prepared or make your own)
  • 2 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g dried apricots, quartered
  • 1 tbsp ground cinnamon, plus a pinch extra for dusting
  • ½ tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • tiny pinch saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 400ml chicken stock
  • zest 2 lemons, plus a good squeeze juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g toasted pine nut, plus a few extra to serve
  • 4 large sheets brik or filo pastry (see tip - what is brik pastry)
  • 1 tsp icing sugar, for dusting (optional)

Method

  1. Shred the duck meat from the bones and set aside. discard the skin and bones.

  2. Gently fry the onions in the oil until softened and golden. stir in the apricots and spices, and cook for 5 mins, then pour in the chicken stock. stir in the duck and cook gently until moist, but not too liquid. stir in the lemon zest, a squeeze of lemon juice and the pine nuts, and season well.

  3. Put a baking sheet in the oven and heat to 220C/200C fan/gas 7. Brush a 22-23cm springform or loose-bottomed round tin with a little olive oil. Push 2 pastry sheets into the tin, lining the base and leaving extra up the sides. spoon in the duck mixture and pat down evenly. sit the other 2 sheets on top, scrunching the edges of the pastry around the sides. Brush the top with a little more oil and bake on the heated baking sheet for 20-30 mins until crisp and golden brown. To serve, scatter with a few more pine nuts and dust with a pinch of cinnamon and the icing sugar, if you like.

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Comments, questions and tips

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Comments (3)

Kootenay Cook's picture
5

Awesome dish! I only had one duck, so made 1/3 the recipe, but used the same size pan (actually I used a French tarte pan, which is lower than a springform). I liked it thin, as it's quite rich. I cut back on the cinnamon so that it wasn't overpowering, and substituted preserved lemon for the lemon zest. Next time I won't use a baking sheet, as the bottom was not crisp & there was no leakage. Will make this again.

georgia-grace's picture

I made this using home made filo,it turned out really well everyone said they liked it and the duck was incredibly tender,all of the spices gave it a warming flavour. Would make again for a dinner party.

gallopinggoose's picture
4

I made this following the recipe exactly which is most unusual for me ; ) . When everything was cooked and I tried to get it out of the tin the pastilla collapsed!!! I think it really needed more pastry as a base, the brik I used was very thin and two sheets just weren't enough!

When I salvaged the pie, it did taste remarkably good though, the filling was lovely and the flavours mixed very well. I would definitely make it again but would try a different pastry next time!

Questions (2)

Jess3636's picture

I'm thinking of cooking this for a dinner party, as it's something I hadn't made before I was thinking of doing a practice run the weekend before. If I was to make it, test it was ok, then freeze it, do you think it would reheat ok in the oven the following week or would the quality be impaired?
Thanks

goodfoodteam's picture

Hi there. This recipe freezes well so it's fine to make ahead. Enjoy.

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