Duck Pastilla, part of Geoffrey Smeddle's (chef/owner of The Peat Inn in Fife, Scotland) Burns Night Supper.
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Duck Pastilla

Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014

Makes 30 portions


  • 5 dried figs
  • 10 dried apricots
  • 10 dried prunes
  • 20g flaked almonds
  • 15g dried cranberries
  • 50ml Pedro Ximénez
  • 50ml Madeira
  • 50ml Bunnahabhain 18 Year Old
  • 50ml water
  • 2 confit duck legs, meat shredded

Roughly but finely chop dried figs, apricots, and prunes; place all ingredients except duck into large pot; simmer 20 minutes, stirring occasionally, until everything stews together; remove from heat; let cool; stir in duck confit; chill in refrigerator.


  • 1 pack feuilles de brik pastry
  • unsalted butter, melted
  1. Heat oven to 350°F (180°C).

  2. Cut brik sheets into strips measuring 5cm by 25cm; brush melted butter onto each pastry strip; place dollop of filling at one end; roll pastry like a samosa to form a tightly sealed triangle; repeat until filling is used up; bake 6 to 8 minutes until golden brown; serve.