Duck, Apricot & Pine Nut Pastilla Recipe

Preheat your oven to 375°F (190°C).

Heat a large skillet over medium heat and cook the duck breasts for 5-6 minutes on each side until golden brown. Set aside to cool.

In the same skillet, sauté the onion and garlic until softened.

Add the spices (cinnamon, ginger, cumin, coriander, and turmeric) and cook for an additional minute.

Stir in the chopped apricots, pine nuts, and fresh parsley. Cook for another 2 minutes. Remove from heat and set aside.

Once cooled, thinly slice the duck breasts.

Lay out one sheet of phyllo pastry and brush with melted butter. Repeat with 3 more sheets, stacking them on top of each other.

Spread half of the apricot and pine nut mixture on top of the pastry, leaving a border around the edges.

Arrange half of the sliced duck breasts on top of the filling.

Fold the edges of the pastry over the filling, then roll the pastry up tightly, creating a log shape.

Repeat this process with the remaining ingredients to make a second log.

Place both logs on a baking sheet and brush with melted butter.

Bake in the preheated oven for 35-40 minutes or until golden brown and crispy.

Allow the pastillas to cool for a few minutes before slicing into portions.

Serve warm and enjoy!