Duck, Apricot and Pine Nut Pastilla

Name: Duck, Apricot and Pine Nut Pastilla
Prep time: 35 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 100 g onions; 30 g olive oil; 1 ½ - 2 tsp ground cumin; 1 Tbsp ground cinnamon; 1 ½ - 2 tsp ground coriander; 2 tsp dried fennel seeds; 1 pinch saffron; 600 g duck breasts, skinless; 150 g dried apricots, pitted; 1 chicken stock cube (for 0.5 l); 2 lemons; 80 g water; 50 g toasted pine nuts; 4 sheets filo pastry; 1 tsp icing sugar

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Arbeitszeit 35 Min

Gesamtzeit 50 Min

Portionen 4 portions

Zutaten

100 g onions halved
30 g olive oil plus extra for greasing
1 ½ - 2 tsp ground cumin to taste
1 Tbsp ground cinnamon plus 1 pinch for dusting
1 ½ - 2 tsp ground coriander to taste
2 tsp dried fennel seeds
1 pinch saffron
600 g duck breasts, skinless cut in pieces (3 cm)
150 g dried apricots, pitted quartered
1 chicken stock cube (for 0.5 l) crumbled
oder 1 tsp chicken stock paste, homemade
2 lemons finely grated zest and juice
80 g water
50 g toasted pine nuts plus extra for garnishing
4 sheets filo pastry (approx. 48 cm x 25 cm)
1 tsp icing sugar

Nährwerte: pro 1 portion
Brennwert: 477 kcal / 1997 kJ
Eiweiß: 37 g
Fett: 18 g
Kohlenhydrate: 37 g
Ballaststoffe: 8 g