Duck Pastilla Roll

Duck Pastilla Roll

Source:

Source: Almond Board of California

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Yield: 1 Pastilla, 1/2 cup duck mixture

Ingredients & Directions

15
7 1/2 oz.
1 1/4 C.
1 1/4 C.
1 to 2 Tbsp

24 sheets
1

Whole legs duck confit
Sliced almonds, toasted
Hoisin sauce
Thinly sliced scallions, green parts only
Harissa sauce
Salt & Pepper
Feuille de bric or 48 sheets phyllo dough
Egg white
Ground cinnamon, for garnish
Confectioners’ sugar, for garnish

Procedure

• Pull the meat off the duck bones; discard the bones and skin.
• Mix the duck meat with the almonds, hoisin, scallions, harissa, and salt and pepper to taste.
• Lay out 1 sheet of bric or 2 sheets of phyllo on a dry work surface.
• Place about 3 ounces (1/2 cup) of duck mixture along 1 end of the pastry.
• Fold in the end, then the sides, and roll up the pastry like a cigar.
• Brush the end with egg white and press to seal. Repeat with the remaining ingredients.
• For each serving, to order: Fry 1 pastilla roll until golden brown. Cut it on the diagonal and stand the two halves up on a plate.
• Garnish with cinnamon and confectioners’ sugar and serve immediately.

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