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Duck, apricot and pine nut pastilla.
Ingredients
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onions cut in halves100 g
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olive oil for greasing
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ground cumin to taste1 ½ - 2 tsp
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ground cinnamon plus extra for garnish
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ground coriander to taste1 ½ - 2 tsp
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fennel seeds2 tsp
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saffron1 pinch
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duck breast, skinless, boneless cut in pieces (3 cm)600 g
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dried apricot, pitted cut in quarters150 g
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water80 g
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1 chicken stock cube (for 0.5 l)chicken stock paste, homemade1 tsp
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toasted pine nuts plus extra for garnish
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lemons, preferably organic zest and juice2
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filo pastry (approx. 48 cm x 25 cm)4 sheets
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icing sugar1 tsp
Difficulty
easy
Nutrition per 1 portion
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