Duck, apricot and pine nut pastilla.

Duck, apricot and pine nut pastilla.

5.0 7 rating

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...

Gin-cured ocean trout salad

Gin-cured ocean trout salad

30 h 20 min

Scallops with pea purée

Scallops with pea purée

25 min

Gratin dauphinois

Gratin dauphinois

50 min

Thai-style prawn broth, Spicy apples

Thai-style prawn broth, Spicy apples

1 h 15 min

Steamed Molotof

Steamed Molotof

30 min

Gefilte Fish

Gefilte Fish

1 h 10 min

Mussels in white wine and cream sauce

Mussels in white wine and cream sauce

45 min

Scandinavian Brunch

Scandinavian Brunch

No ratings

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

55 min

Salmon with fennel and apple salad

Salmon with fennel and apple salad

1 h 20 min

Greek Appetiser Tart

Greek Appetiser Tart

1 h 30 min

Trout mousse

Trout mousse

5 min