Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Duck, Apricot and Pine Nut Pastilla
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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1 tsp chicken stock paste, homemadechicken 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
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icing sugar1 tsp
Difficulty
easy
Nutrition per 1 portion
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