Duck Pastilla with Vanilla and Fresh Salad Recipe

Ingredients

• 2 duck breasts, boneless
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads, crumbled
• 1 tablespoon honey
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 8 phyllo pastry sheets, thawed according to package directions
• 1/4 cup powdered sugar
• 1/4 cup almonds, toasted and chopped
• For the salad:
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, chopped
• 1/4 cup red onion, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the duck breasts with salt and pepper.
3. Heat a large skillet over medium-high heat. Add the duck breasts skin side down and cook until golden brown, about 5 minutes.
4. Flip the duck breasts and cook for another 3-4 minutes.
5. Remove the duck breasts from the skillet and let them rest for 10 minutes.
6. Shred the duck into small pieces.
7. In the same skillet, add the onion and cook over medium heat until soft and golden, about 5-7 minutes.
8. Add the garlic, thyme, cinnamon, ginger, coriander, cloves, cayenne pepper, and saffron. Cook, stirring constantly, for 3-4 minutes until fragrant.
9. Add the honey, chicken broth, and shredded duck to the skillet. Stir to combine and cook for 5-7 minutes until the liquid is absorbed and the mixture is thickened.
10. Remove from heat and let the filling cool for a few minutes.
11. Melt the butter in the microwave or in a small saucepan over low heat.
12. Brush a 9-inch pie dish or baking dish with melted butter.
13. Layer 4 sheets of phyllo pastry in the dish, brushing each layer with melted butter.
14. Add the duck filling to the dish and spread it evenly.
15. Top with the remaining 4 sheets of phyllo pastry, brushing each layer with melted butter.
16. Trim the edges of the pastry to fit the dish and tuck them under to seal.
17. Sprinkle the top with powdered sugar and chopped almonds.
18. Bake for 25-30 minutes until the pastry is golden brown and crisp.
19. Remove the pastilla from the oven and let it cool for 5-10 minutes.
20. Make the salad: In a large bowl, mix together the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.
21. In another small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
22. Pour the dressing over the salad and toss to combine.
23. Serve the duck pastilla warm with the fresh salad on the side.

Verdict and Serving Suggestions

This duck pastilla with vanilla and fresh salad is a delicious and impressive dish that is perfect for a special occasion. The savory and sweet filling of the pastilla is balanced perfectly with the tangy and fresh salad. Serve it as a main course for a dinner party or a holiday feast. It can be easily adapted for vegetarians by substituting the duck with roasted vegetables or mushrooms. Enjoy!