Duck, apricot and pine nut pastilla.

Duck, apricot and pine nut pastilla.

5.0 7 ratings

Prep. 35min

Total 50min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Moroccan Street Food 10 Recipes
International

You might also like...

Meatballs with White Wine Mushroom Sauce

35min

Calamari tray bake with pil pil and risoni

1 h

Green Bean Gremolata

25min

Smoked Indian-spiced quail

3 h 20min

Middle Eastern planked salmon

1 h 40min

Lamb cutlets with spinach and pea purée

40min

Limoncello Tarts

3 h 15min

Courgette and cod lasagne

1 h

Leek and ham tart

1 h 55min

Asian crab cakes with wasabi mayonnaise

1 h 30min

Sea Bass with Raisins and Pine Nuts

45min

Flaky salmon pie with herb dressing

40min