Chermoula and Duck Pastilla Canapés
Easy to prepare ahead and cooked just before serving, these little cracker canapés are ideal for serving at a drinks party. They are a festive twist on a traditional Moroccan pastilla, a meat or vegetable-stuffed pastry served with dustings of cinnamon icing sugar.
1 white onion, peeled & sliced
2 duck legs
10g fresh mint, stalks removed and roughly chopped
1 pack of filo pastry
50g unsalted butter, melted
1tbsp icing sugar
Salt and pepper, to taste
- Preheat the oven to 150C/Fan 130C/Gas Mark 2. Put the onion into a small baking tray and add 100ml water. Place the duck legs on top, season with salt and pepper and wrap tightly with foil. Bake for 2 hours or until the meat is tender and coming off the bone. Remove the foil and bake for a further 15 mins.
- When cool enough to touch, peel the skin from the duck, chop into small pieces and place in a bowl. Pull the meat from the bones and flake apart, taking care to remove any small bones. Add this to the bowl along with the onions from the roasting tray. Add the Chermoula and chopped mint, then taste and add more salt and pepper if necessary then set aside.
- On a clean work surface, take one sheet of filo pastry and cut into approx. 12cm squares (make sure you keep the remaining filo wrapped as it will dry out easily). Keep the squares under a clean tea towel before filling them one by one.
- Lightly butter a square of pastry and then place another square on top. Place a spoonful of duck mixture in the middle of the square. Then fold over and wrap to resemble a Christmas cracker shape. Place on a baking tray lined with baking parchment. Repeat this process until all the duck mixture has been used up. Brush each canapé with a little butter. If making ahead, place in the fridge until ready to cook.
- When ready to cook, preheat the oven to 160C/140C/Gas Mark 3 and bake for 15-20 mins, until the filo is crispy and golden. Mix the icing sugar and cinnamon together and dust over the top before serving.