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Moroccan duck and date filo pie

The flavour combinations

·         4 duck portions (thighs and legs)

·         2 onions, chopped

·         5ml (1 tsp) ground ginger

·         10ml (2 tsp) ground cinnamon

·         Pinch of saffron (optional)

·         Handful fresh coriander, chopped

·         Handful flat-leaf parsley, chopped

·         6 fresh dates, chopped

·         1 small preserved lemon, chopped

·         50g flaked almonds, toasted

·         10ml (2 tsp) castor sugar

·         200g filo pastry (about10sheets), defrosted

·         50g butter, melted

·         Ready-made minted yoghurt, to serve

Moroccan duck and date filo pie

Moroccan duck and date filo pie

How to do it

1.    Preheat the oven to 180°C.

2.    Place the duck portions, onions, ginger, half of the cinnamon, saffron (if using), coriander and parsley in a large saucepan with enough water to cover and bring to a boil slowly over medium heat. Gently simmer until the meat falls off the bones, about 1 hour.

3.    Remove the duck and reduce the cooking liquid until thick and glossy.

4.    Shred the duck meat, discarding the bones and skin, and add the   reduced cooking liquid to bind the ingredients.

5.    Add the dates and preserved lemon.

6.    Combine the almonds, sugar and the remaining cinnamon, and set aside.

7.    To assemble the pie, brush a sheet of filo pastry with a little melted butter and top with another sheet of filo. Place the double filo sheets inside a greased 24cm springform cake tin, allowing the pastry to hang over the sides. Repeat with another 2 sheets, arranging them at angles to each other so that the pastry looks like the spokes of a wheel.

8.    Spread the duck filling inside and fold over the overlapping sheets of filo. Sprinkle with the nut mixture.

9.    Brush 4 more sheets of filo with butter then crumple them up and place them on top to create a crinkled ‘money bag’ effect.

10.  Bake in the preheated oven, 30 – 40 minutes. Cover the top with foil and bake for a further 10 minutes to brown the bottom and sides.

11.  Serve the hot pie with minted yoghurt on the side

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