Duck Pastillia

Directions:

• In a deep pot or Dutch oven, over medium heat, add canola oil and onions. Sweat until translucent.
• Once onions are sauteed, add in your spices and mix well.
• Add in honey and then place in your King Cole duck legs.
• Add raisins and cover with water.
• Place on the stove on a steady simmer, with a lid.
• Let it cook for about 3 hours or until the duck has become extremely tender. if water seems to run low, add a bit more to cover.
• Once the duck is fully tender, remove it from the liquid and shred it in a bowl.
• Discard the bones and add the remaining liquid from the pot with the onions and the raisins.
• Mix in toasted walnuts.
• Use a 9-inch spring form pan, coat the bottom with butter, and layer 5 sheets of phyllo, brushing butter over each sheet before placing on top of each other.
• Add your filling and make sure to spread it evenly.
• Place 3 more sheets of phyllo on top of your mixture again brushing each layer with butter.
• Use the remaining 2 sheets of phyllo and scrunch on top of the pastilla to create a beautiful design.
• Pour the remaining butter over the top of the phyllo.
• Bake at 350F degrees for about half an hour, or until the pastry is fully browned and crisp on top and on the sides of the spring form.
• Remove from the oven and let cool for about 10 minutes.
• Garnish with icing sugar.
• Slice up some pastilla and enjoy the beautiful taste of the holidays, from my table to yours.

CHEF’S TIP: do not throw away your duck skins. Place this in a pot on low heat and render them down to get a delicious duck fat! You can use this in place of oil or butter and it’s so delicious. Plus you get to snack on the crispy duck skin!