Photo: Atharva Tulsi
Confit duck pastilla
13 ingredients
30 min
Serves 6
openrecipes
Use soft and tender, slow-cooked meat inside this crispy brik or filo pastry pie, with Moroccan-style cinnamon, almonds and icing sugar
Estimated Nutrition (whole recipe, rough)
628
Calories
27g
Protein
46g
Fat
27g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Coriander | 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
- a little fat from the confit duck (see below)
- 1 onion , finely chopped
- 1 cinnamon stick
- handful parsley, coriander and thyme all tied together
- handful parsley , chopped
- handful coriander , chopped
- 4 legs confit duck , wiped of excess fat (either buy it ready confited or see 'Goes well with', below)
- 3 eggs , plus 2 yolks
- 2 tbsp icing sugar
- 1 tbsp ground cinnamon
- 50g ground almonds
- 50g butter , melted
- 200g filo pastry or brik pastry
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