AustralianGourmetTraveller-June2018

Duck pie with pomegranate and walnuts

SERVES 6 // PREP TIME 40 MINS // COOK 2 HRS 15 MINS (PLUS SOAKING

“This dish takes two roads,” says Malouf. “The filling is based on

fesenjan, a Persian dish of duck cooked slowly with pomegranate

and walnuts. The pie, meanwhile, is inspired by b’stilla, made with

a fillo-like pastry. A Lebanese white cabbage salad dressed with

lemon, olive oil, garlic and dried mint is a good match.”Pictured p107.

50 ml olive oil, plus extra

if needed

8 duck Marylands (about 2kg)

1 large onion, finely chopped

1 garlic clove, finely chopped

100 gm (1 cup) roasted walnuts,

rubbed in a cloth to remove

skins, coarsely chopped

1 tsp ground ginger

A pinch of safron threads,

lightly toasted and crushed

1 tsp ground cinnamon

1 tsp ground cumin

1.2 litres chicken stock

1 tbsp pomegranate

molasses

6 egg yolks

½ cup (loosely packed)

flat-leaf parsley leaves,

thinly sliced

½ cup (loosely packed)

coriander leaves, thinly

sliced

9 fillo pastry sheets

150 gm melted clarified butter

(see cook’s notes p192)

30 gm pure icing sugar, sifted

with 1 tsp ground cinnamon

1 Heat oil in a flameproof

casserole over medium-high

heat. Season duck and fry in

two batches, skin-side down

first (6-8 minutes), then on

the other side, until golden

(2-3 minutes). Drain fat, leaving

2 tbsp in casserole. Return all

duck to casserole with onion,

garlic, walnuts, ginger, safron,

cinnamon and cumin, stir

to coat well, add stock and

pomegranate molasses, then

bring to the boil, cover and

simmer over low heat until

duck can be easily pulled of

the bone (1¼-1½ hours). Strain,

reserving stock and duck

mixture separately, until duck

is cool enough to handle. Skim

of excess fat from stock (place

paper towels on the surface,

then remove and discard).

2 Coarsely shred duck meat

(discard skin and bones).

Bring stock to the boil in large

saucepan and reduce by

two-thirds to about 400ml

(20-25 minutes). Transfer half

the reduced stock to a bowl

and whisk in egg yolks. Return

to saucepan with remaining

reduced stock and stir over low

heat until creamy and nearly

set, as you would for an egg

custard (5-7 minutes). Stir in

parsley and coriander, season

to taste and set aside tocool

completely. Fold duck meat

into egg mixture (refrigerate if

not using immediately).

3 Lay one fillo sheet on a work

surface (keep remaining fillo

covered with a slightly damp

tea towel) and brush with

melted butter. Repeat with

another fillo sheet laying it on

top of the first to form a cross.

Repeat with another 4 sheets,

laying them at varying angles to

form a circle of fillo. Line a

27cm-diameter deep-sided

non-stick frying pan with the

fillo circle, pushing it into

the sides. Add duck filling,

spreading evenly, and brush

surrounding fillo with melted

butter. Brush remaining 3 fillo

sheets with butter, fold in half,

and place on top of filling to

cover. Bring pastry sides

over fillo on top to enclose

and brush with butter.

4 Preheat oven to 180°C.

Place pie (in pan) in the centre

of the oven and bake until

golden brown (30-35 minutes).

Remove from oven and carefully

place a large plate upside-down

over pie and invert onto plate.

Wipe excess butter fromfillo

and sift icing sugar mixtureover

pie. Place a metal skewer on

a naked flame and heat until

red-hot (hold with a tea towel).

Burn a trellis pattern into fillo,

reheating skewer as necessary,

and serve.

Wine suggestionThe ultimate

dish for your best pinot noir.●

600 gm Greek-style yoghurt

200 gm (1 cup) wholegrain

freekeh (see note)

50 ml olive oil

1 small onion, finely diced

1 garlic clove, finely chopped

250 gm field mushrooms, wiped

and sliced 5mm thick

1 tsp ground cumin

1 tsp ground coriander seeds

1 tsp Turkish chilli flakes

(see note)

Freekeh with pumpkin and mushrooms

SERVES 6 // PREP TIME 30 MINS // COOK 35 MINS (PLUS DRAINING, SOAKING

“Freekeh, roasted green wheat, is a specialty of the Arab world and never fails to

inspire me with its versatility,” says Malouf. “This is a simple dish, but it has everything:

it’s nourishing, starchy and soothing, with mushrooms adding earthiness and pumpkin

bringing sweetness.” Begin this recipe a day ahead to drain the yoghurt.

50 ml dry sherry or dry

vermouth

200 gm peeled butternut

pumpkin, coarsely chopped

into 2cm chunks

500 ml chicken or vegetable

stock

2 tbsp lemon juice

1 tbsp extra-virgin olive oil,

plus extra to serve

1 Drain yoghurt in a sieve lined

with muslin set over a bowl in

the refrigerator (overnight).

2 Rinse freekeh twice and

cover with plenty of cold water

to soak (30 minutes), then drain.

3 Heat oil in a large frying pan

over medium-high heat. Add

onion, garlic and mushrooms,

and sauté until onions are soft

but not coloured (3-4 minutes).

Add spices, stir until fragrant

(about 30 seconds), then add

sherry, pumpkin, freekeh and

stock to completely cover.

Season to taste and bring to

the boil, then cover and simmer

over low heat, without stirring,

until most of the liquid has

evaporated and freekeh is

tender (30-40 minutes).

4 Just before serving, stir in

lemon juice and extra-virgin

olive oil, then serve topped with

strained yoghurt and drizzled

with extra-virgin olive oil.

NoteWholegrain freekeh

is available from select

delicatessens, supermarkets

and health-food shops. Turkish

chilli flakes are available from

Middle Eastern grocers.

Wine suggestionOrange

skin-contact white wine.

108 GOURMET TRAVELLER