Duck, apricot and pine nut pastilla.

Duck, apricot and pine nut pastilla.

5.0 7 ratings

Prep. 35 min

Total 50 min

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...

Honey semifreddo with warm figs and walnuts (Diabetes)

6 h 15 min

Gochujang seafood risotto

1 h

Gorgonzola gelato with sautéed pears and toasted walnuts

14 h 15 min

Vegetable tortilla with chorizo

50 min

Smoked mussels with Pernod sauce

35 min

Champagne crème brûlée

2 h 25 min

Courgette and cod lasagne

1 h

White bean purée and anchovy on crostini

45 min

Fish Stew

45 min

Caramelised leek and feta tart (TM6, Maria Stuart)

2 h 25 min

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15 min

Ribollita

50 min