Duck, apricot and pine nut pastilla.

Duck, apricot and pine nut pastilla.

5.0 7 rating

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

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