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Description
A pastilla is a traditional Andalusian Moroccan dish, featuring a flaky crust surrounding a savory meat filling. This pastilla recipe features confit duck. Shredded duck meat is cooked alongside dried apricots and spices including cumin, cinnamon, and coriander. Fresh lemon juice and pine nuts are added to the mixture before being layered between layers of flaky phyllo dough. Rosettes made from the leftover phyllo dough add an elegant touch to this tasty meat pie before baking. Sprinkle with cinnamon before serving for additional color and flavor.
Ingredients
- 5 confit duck legs
- 2 onions (chopped)
- 140 grams dried apricots
- 1 Tbsp. ground cinnamon
- 1/2 Tbsp. ground coriander
- 1/2 Tbsp. ground cumin
- 1 tsp. caraway seeds
- 200 mL chicken stock
- 1 lemon (+ 1 tbsp. lemon juice)
- 50 grams pine nuts (+ extra for garnish.)
- phyllo pastry (sheets)
- cinnamon sugar (for dusting)
- olive oil (for brushing)
- ground black pepper
Directions
- Place the duck legs in a microwaveable dish and heat gently until the fat melts and the meat can be removed from the bone easily.
- Shred the duck meat, discard the skin and bones, and set aside.
- Toast the pine nuts in a skillet or griddle, without fat, for 2–3 minutes, and set aside.
NutritionView More
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| Calories370Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium80mg3% |
| Potassium690mg20% |
| Protein15g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber7g28% |
| Sugars27g |
| Vitamin A25% |
| Vitamin C40% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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