Duck pastilla from Bontés Divines cranberry chutney

credit of Michèle Foreman, Flavours of a Region Eastern Townships.

 

Serves 6.


Ingredients :


  • 500 g duck confit 1 pound 2 ounces
  • 100 g almond powder 3 1/2 ounces
  • 5 ml cinnamon 1 teaspoon
  • 100 ml poultry broth 3/8 cup
  • 3 sheets phyllo pastry
  • 45 ml melted butter 3 tablespoons
  • Icing sugar

 


Chutney :


  • 500 g fresh cranberries 1 pound 2 ounces
  • 1/2 onion, finely chopped
  • 150 ml vinegar 5/8 cup
  • 100 ml brown sugar 3/8 cup
  • 1 bay leaf
  • 1.25 ml ground cinnamon 1/4 teaspoon
  • 1.25 ml ground ginger 1/4 teaspoon
  • 1.25 ml grated nutmeg 1/4 teaspoon
  • Salt and pepper

 

Preparation :

 

1) Break up duck confit. Mix in almond powder and cinnamon.

 

2) Moisten the mixture with poultry broth.

 

3) Cut sheets of phyllo pastry into four parts. With a pastry brush, brush sheets of phyllo with melted butter.

 

4) Stack crosswise. Spread equal portions of duck meat in the centre of each pastilla.

 

5) Seal phyllo pastry, shaping it into a cylinder.

 

6) Bake in a preheated 190 °C ( 375 °F ) oven for approximately 20 minutes.

To garnish, dust each pastilla with cinnamon and icing sugar.

 

7) Mix all the ingredients in a saucepan and bring to a boil.

 

8) Simmer for approximately 20 minutes. Reserve.

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