Duck Pie with Pomegranate and Walnuts by Greg Malouf

Name: Duck Pie with Pomegranate and Walnuts by Greg Malouf
Total time: 175 min
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

www.gourmettraveller.com.au

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

View full recipe on www.gourmettraveller.com.au

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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