• 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.

Recipe from Good Food magazine, November 2011

Goes well with


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