
Devices & Accessories
Duck, Apricot and Pine Nut Pastilla
Prep. 35 min
Total 50 min
4 portions
Ingredients
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onions halved100 g
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olive oil plus extra for greasing30 g
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ground cumin to taste1 ½ - 2 tsp
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ground cinnamon plus 1 pinch for dusting1 Tbsp
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ground coriander to taste1 ½ - 2 tsp
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dried fennel seeds2 tsp
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saffron1 pinch
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duck breasts, skinless cut in pieces (3 cm)600 g
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dried apricots, pitted quartered150 g
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chicken stock cube (for 0.5 l) crumbled1
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lemons finely grated zest and juice2
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water80 g
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toasted pine nuts plus extra for garnishing50 g
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filo pastry (approx. 48 cm x 25 cm)4 sheets
-
icing sugar1 tsp
Nutrition per 1 portion
Calories
477 kcal /
1997 kJ
Protein
37 g
Fat
18 g
Carbohydrates
37 g
Fibre
8 g