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Duck, apricot and pine nut pastilla.

Duck, apricot and pine nut pastilla.
5.0 7 ratings
Prep. 35min
Total 50min
4 portions
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Ingredients

  • onions cut in halves
    100 g
  • olive oil for greasing
  • ground cumin to taste
    1 ½ - 2 tsp
  • ground cinnamon plus extra for garnish
  • ground coriander to taste
    1 ½ - 2 tsp
  • fennel seeds
    2 tsp
  • saffron
    1 pinch
  • duck breast, skinless, boneless cut in pieces (3 cm)
    600 g
  • dried apricot, pitted cut in quarters
    150 g
  • water
    80 g
  • chicken stock paste, homemade
    1 tsp
    1 chicken stock cube (for 0.5 l)
  • toasted pine nuts plus extra for garnish
  • lemons, preferably organic zest and juice
    2
  • filo pastry (approx. 48 cm x 25 cm)
    4 sheets
  • icing sugar
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 37 g
Calories 1997 kJ / 477 kcal
Fat 18 g
Fibre 8 g
Carbohydrates 37 g

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