Recipe: Duck Pastilla Roll with Moroccan Glaze
Ingredients
- To make the Pastilla
- 5 Sheets of Feuille de Bric or Phyllo dough
- 1 lb. Pulled Duck Confit
- 4 oz. Almonds, sliced and toasted
- 3 Tbl Hoisin sauce
- 1/2 tsp. Harrissa
- 3 Scallions, sliced thin green part only
- T.T. Salt and pepper
- Cinnamon ground and 10X sugar for garnish
- Moroccan Glaze
- 16 oz. Honey
- 16 oz. Rice Vinegar
- 16 oz. Ketchup
- 1/2 C Lemon juice
- 2 cinnamon sticks
- 5 Star Anise
- 1T Coriander seeds
- 1t Cardamom, whole
- 1t whole cloves
- 3 Garlic Cloves
- 1t Red pepper flakes
- 1T green peppercorns, Rinsed
- 1T Lavender
- 1T ginger fresh, peeled and chopped
- 1t mace
- 1 C Coriander Fresh, rough chopped
Preparation
To make the Duck Pastilla Roll
Add the duck and almonds, mix gently. Add the hoisin, harrissa, scallions and season with salt and pepper. Lay down the brique sheets, place the duck mixture in the center, fold the sides in and roll the mixture up. Brush the ends with egg white wash.
Served with Moroccan glaze.
To make the Moroccan Glaze
Add to a saucepot the vinegar, honey, ketchup, lemon juice. Wrap all other ingredients in a sealed cheesecloth and place in the pot. Bring to a boil and lower heat to a simmer and reduce by half and strain.
Serving Size
Makes 5
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