Name: Duck, apricot & pine nut pastilla
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Moroccan
Ingredients: 6 confit duck legs (buy ready prepared or make your own); 2 onions chopped; 1 tbsp olive oil plus extra for brushing; 140g dried apricots quartered; 1 tbsp ground cinnamon plus a pinch extra for dusting; ½ tbsp ground coriander; ½ tbsp ground cumin; 1 tsp fennel seeds; tiny pinch saffron; 400ml chicken stock; zest 2 lemons plus a good squeeze juice; 50g toasted pine nut plus a few extra to serve; 4 large sheets brik or filo pastry (see tip - what is brik pastry); 1 tsp icing sugar for dusting (optional)

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Duck, apricot & pine nut pastilla

Duck, apricot & pine nut pastilla

Good Food team

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Serves 6

More effort

Prep: 1 hr

Cook: 50 mins

A star rating of 4.8 out of 5.4 ratingsRate

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This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Make ahead and freeze for ultimate convenience

Freezable (Freeze uncooked)

Healthy

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Moroccan tagine

A star rating of 4.2 out of 5.56 ratings

Confit of duck

A star rating of 4.5 out of 5.34 ratings

Ingredients

Nutrition

Units:

MetricUS

6 confit duck legs

(buy ready prepared or make your own)
2 onions

chopped
1 tbsp olive oil

plus extra for brushing
140g dried apricots

quartered
1 tbsp ground cinnamon

plus a pinch extra for dusting
½ tbsp ground coriander
½ tbsp ground cumin
1 tsp fennel seeds
tiny pinch saffron
400ml chicken stock
zest 2 lemons

plus a good squeeze juice
50g toasted pine nut

plus a few extra to serve
4 large sheets brik or filo pastry

(see tip - what is brik pastry)
1 tsp icing sugar

for dusting (optional)

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Nutrition: per serving

kcal359
fat19g
saturates3g
carbs26g
sugars13g
fibre3g
protein23g
salt0.79g

low

Method

step 1

Shred the duck meat from the bones and set aside. discard the skin and bones.
step 2

Gently fry the onions in the oil until softened and golden. stir in the apricots and spices, and cook for 5 mins, then pour in the chicken stock. stir in the duck and cook gently until moist, but not too liquid. stir in the lemon zest, a squeeze of lemon juice and the pine nuts, and season well.
step 3

Put a baking sheet in the oven and heat to 220C/200C fan/gas 7. Brush a 22-23cm springform or loose-bottomed round tin with a little olive oil. Push 2 pastry sheets into the tin, lining the base and leaving extra up the sides. spoon in the duck mixture and pat down evenly. sit the other 2 sheets on top, scrunching the edges of the pastry around the sides. Brush the top with a little more oil and bake on the heated baking sheet for 20-30 mins until crisp and golden brown. To serve, scatter with a few more pine nuts and dust with a pinch of cinnamon and the icing sugar, if you like.

RECIPE TIPS

WHAT IS BRIK PASTRY?

North African brik pastry can be quite hard to find. It has a crisp finish like filo but comes in rounds and has a plastic-like texture before cooking, which means it's harder to shape but won't dry out like filo can.

Recipe from Good Food magazine, November 2011

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A star rating of 4.8 out of 5.4 ratings

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