Photo: Atharva Tulsi
Duck, apricot & pine nut pastilla
14 ingredients
50 min
Serves 6
openrecipes
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
Estimated Nutrition (whole recipe, rough)
1001
Calories
58g
Protein
68g
Fat
44g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 nuts , 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes