Duck Pastillia

  • Prep Time: 4 Hours
  • Ready In: 30 Minutes
  • Serves: 8


  • 1 onion, sliced thin
  • 1 tsp canola oil
  • 6 @KingColeDucks duck legs, skin removed
  • 1 tbsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground ginger
  • 2 tbsp ground cinnamon
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp ground allspice
  • 1 cup golden raisins
  • 1 cup toasted almond slivers
  • 1 cup melted butter water, enough to cover
  • 2 tbsp honey ½ package (about 10 sheets of phyllo dough) icing sugar, to garnish


  • 9″ springform pan


  • 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!


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