Servings:
Makes 5 Servings
Ingredients
To make the Pastilla
- 5 Phyllo dough
- 1 pound Pulled Duck Confit
- 4 ounce Almonds
- 3 tablespoon Hoisin sauce
- 1/2 teaspoon Harrissa
- 3 teaspoon Scallions
- 2 tablespoon Salt and pepper
- 2 tablespoon Cinnamon ground and 10X sugar
Moroccan Glaze
- 5 Phyllo dough
- 1 pound Pulled Duck Confit
- 4 ounce Almonds
- 3 tablespoon Hoisin sauce
- 1/2 teaspoon Harrissa
- 3 teaspoon Scallions
- 2 tablespoon Salt and pepper
- 2 tablespoon Cinnamon ground and 10X sugar
- 16 ounce Honey
- 16 ounce Rice Vinegar
- 16 ounce Ketchup
- 1/2 cup Lemon juice
- 2 cup cinnamon sticks
- 5 cup Star Anise
- 1 tablespoon Coriander seeds
- 1 teaspoon Cardamom, whole
- 1 teaspoon whole cloves
- 3 teaspoon Garlic Cloves
- 1 teaspoon Red pepper flakes
- 1 tablespoon green peppercorns
- 1 tablespoon Lavender
- 1 tablespoon ginger
- 1 teaspoon mace
- 1/2 cup Coriander
Preparation
Baking Directions:
To make the Duck Pastilla RollAdd 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 GlazeAdd 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.
