Duck, apricot & pine nut pastilla

Duck, apricot & pine nut pastilla

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 1 hr Cook: 50 mins

Skill level

Moderately easy

Servings

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

Additional info

  • Freeze uncooked
  • Healthy
Nutrition info

Nutrition per serving

kcalories
359
protein
23g
carbs
26g
fat
19g
saturates
3g
fibre
3g
sugar
13g
salt
0.79g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, November 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Tips