Moroccan Style Duck Handpies

Full Moroccan Style Duck Handpies Recipe:

Ingredients:
Heart, Liver, Gizzards and Breast Meat from 2 medium sized ducks (ie. mallards), ground
1 medium red onion, chopped
1⁄4 cup chopped dried apricots
1⁄4 cup chopped dates
1⁄2 cup raisins
1⁄2 cup chopped & roasted almonds
Salt and pepper to taste
1⁄4 tsp Ground Allspice
1⁄4 tsp Ground Ginger
1⁄4 tsp Ground Cinnamon
1⁄4 tsp Fresh Ground whole Nutmeg
1⁄4 tsp Ground turmeric
2 cloves of garlic
1 tbsp apricot preserves
2.5 cups Duck or Chicken stock
Juice and zest of one orange
2 packages of defrosted pre-made or homemade pie dough (approx 14 oz)
1 egg
Flour for surface prep

Notes from the Chef:
This is a spin on a Moroccan dish known as a pastilla. There is a tradition
of combining meat with dried fruits, nuts, and warm spices to create comforting dishes that are equal parts sweet and savory.

Chef Bio – Jonathan Wilkins:
Jonathan is a writer, hunter, cook, educator and owner of Black Duck Revival. Jonathan examines the American sustenance and its themes of human migration, practical agrarianism, and craft. His writing, essays and recipes have been featured in Outdoor Life, Garden & Gun, Bear Hunting Magazine, Backcountry Journal, SITKA gear, Nature Swagger and Colorado Wild.

Steps:

GRIND MEAT
Preheat oven to 400°F. Begin by running the duck hearts, livers, gizzards
and breast meat through a grinder. This step can be done ahead of time
when processing birds and labeled for storage in the freezer until ready to prepare.

SAUTÉ ONIONS, THEN ADD MEAT
In a large pan, saute chopped onion over medium-high heat for 3-5 minutes once they have begun to soften add ground meat and season with salt,pepper, and other spices. Cook until thoroughly browned.

NUTS & DRIED FRUIT
Next, add dried fruit and nuts to pan, stirring to incorporate.

STIR IN STOCK
Once incorporated, stir in the stock. Simmer on low for five minutes to allow the fruit to hydrate and absorb the liquid. (You’re looking for the mixture to be a loose sloppy joe consistency, it will thicken as it cools so stop it when it’s a bit looser than you think you want it.

PRESERVES & ZEST
Next, add the apricot preserves and the orange juice and zest. Mix well and turn off the heat.

ROLL, FILL, & SEAL
Roll out pie dough onto a lightly floured surface. Cut dough into approx 4”-5” circles and fill the center of circles with approx 1⁄3 cup of cooled filling. Once filled, fold the circles in half and seal the edges by running a finger dipped in water along the inside edge and crimping with a fork.

COAT PIES
Lay out your pies on a parchment paper lined cookie sheet Make a quick egg wash by thoroughly mixing one large egg and a tbsp or two of water. Brush pies with egg wash and cut a vent or two in the top of each pie with a pair of kitchen shears or a small knife.

BAKE
Bake at 400°F for 15-20 minutes or until golden brown. Serve and enjoy.

#eatwild #recipe

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