Confit Duck Pastilla Recipe

Confit Duck Pastilla Recipe

How To Make Confit Duck Pastilla

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Preparation: 30 minutes
Cooking: 2 hours
Total: 2 hours and 30 minutes



  • 4 confit duck legs
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped almonds
  • 1/4 cup chopped dried apricots
  • 1/4 cup golden raisins
  • 8 sheets phyllo pastry
  • 1/4 cup melted butter
  • Powdered sugar, for dusting


  1. Preheat the oven to 325°F (165°C).

  2. Remove the duck meat from the bones and shred into small pieces. Set aside.

  3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.

  4. Add the cinnamon, ginger, turmeric, cumin, coriander, nutmeg, cloves, and cayenne pepper (if using). Cook for an additional 2 minutes, stirring constantly.

  5. Add the shredded duck, cilantro, parsley, almonds, dried apricots, and golden raisins to the skillet. Cook for 5-7 minutes, until heated through and well combined.

  6. Place one sheet of phyllo pastry on a clean work surface. Brush with melted butter. Repeat with 3 more sheets, stacking each one on top of the other.

  7. Spoon half of the duck mixture onto the phyllo pastry, leaving a border around the edges.

  8. Fold the sides of the pastry over the filling, then roll up tightly like a cigar. Repeat with the remaining phyllo sheets and duck mixture.

  9. Place the pastillas on a baking sheet lined with parchment paper. Brush with melted butter.

  10. Bake in the preheated oven for 25-30 minutes, or until golden and crisp.

  11. Remove from the oven and let cool for a few minutes.

  12. Dust with powdered sugar before serving.


  • Calories : 780kcal
  • Total Fat : 49g
  • Saturated Fat : 15g
  • Cholesterol : 136mg
  • Sodium : 384mg
  • Total Carbohydrates : 50g
  • Dietary Fiber : 4g
  • Sugar : 20g
  • Protein : 41g
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