Duck, apricot & pine nut pastilla
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
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 1 hr
Cook 50 mins
Super healthy
FREEZE uncooked
- Shred the duck meat from the bones and set aside. discard the skin and bones.
- 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.
- 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.
What is brik pastry?
North African brik pastry can be quite hard to find. It has a crisp finish like filo but comes in rounds and has a plastic-like texture before cooking, which means it's harder to shape but won't dry out like filo can.
PER SERVING
359 kcalories, protein 23g, carbohydrate 26g, fat 19 g, saturated fat 3g, fibre 3g, sugar 13g, salt 0.79 g
Recipe from Good Food magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1759651/
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Ingredients
- 6 confit duck legs (buy ready prepared or make your own)
- 2 onions , chopped
- 1 tbsp olive oil , plus extra for brushing
- 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
- tiny pinch saffron
- 400ml chicken stock
- zest 2 lemons , plus a good squeeze juice
- 50g toasted pine nuts , 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)
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 1 hr
Cook 50 mins
Super healthy
FREEZE uncooked
Ingredients
- 6 confit duck legs (buy ready prepared or make your own)
- 2 onions , chopped
- 1 tbsp olive oil , plus extra for brushing
- 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
- tiny pinch saffron
- 400ml chicken stock
- zest 2 lemons , plus a good squeeze juice
- 50g toasted pine nuts , 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)
PER SERVING
359 kcalories, protein 23g, carbohydrate 26g, fat 19 g, saturated fat 3g, fibre 3g, sugar 13g, salt 0.79 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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19 December 2011
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09 February 2013
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