Duck Pie with Pomegranate and Walnuts by Greg Malouf

Ingredients

• 50 ml olive oil, plus extra if needed
• 8 duck Marylands (about 2kg)
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 100 gm (1 cup) roasted walnuts, rubbed in a cloth to remove skins, coarsely chopped
• 1 tsp ground ginger
• A pinch of saffron threads, lightly toasted and crushed
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1.2 litres chicken stock
• 1 tbsp pomegranate molasses
• 6 egg yolks
• ½ cup (loosely packed) flat-leaf parsley leaves, thinly sliced
• ½ cup (loosely packed) coriander leaves, thinly sliced
• 9 fillo pastry sheets
• 150 gm melted clarified butter (see note)
• 30 gm pure icing sugar, sifted with 1 tsp ground cinnamon