Duck, apricot & pine nut pastilla - Good Food Middle East
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
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pastry brush
- Baking sheet
- Spoon
- Grater
- Saucepan
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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