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Duck, apricot & pine nut pastilla

Duck, apricot & pine nut pastilla

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Freeze uncooked)
  • Healthy
Nutrition: per serving
low insalt0.79g


  • 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 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)


  • STEP 1

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

  • STEP 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.

  • STEP 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.


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.

Goes well with

Recipe from Good Food magazine, November 2011


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A star rating of 4.8 out of 5.4 ratings

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