How To Make Confit Duck Pastilla
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Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 325°F (165°C).
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Remove the duck meat from the bones and shred into small pieces. Set aside.
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Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
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Add the cinnamon, ginger, turmeric, cumin, coriander, nutmeg, cloves, and cayenne pepper (if using). Cook for an additional 2 minutes, stirring constantly.
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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.
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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.
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Spoon half of the duck mixture onto the phyllo pastry, leaving a border around the edges.
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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.
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Place the pastillas on a baking sheet lined with parchment paper. Brush with melted butter.
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Bake in the preheated oven for 25-30 minutes, or until golden and crisp.
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Remove from the oven and let cool for a few minutes.
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Dust with powdered sugar before serving.
Nutrition
- 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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