Page 8 - ODO 2024 JanFeb online version

WILD ABOUT COOKING

MOROCCAN STYLE DUCK HAND PIES

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.
—Jonathan Wilkins

TEXAS PARKS AND WILDLIFE TEXAS PARKS AND WILDLIFE

TEXAS PARKS AND WILDLIFE

INGREDIENTS DIRECTIONS
Heart, liver, gizzards, and breast meat from 2 • Preheat oven to 400 degrees. If not already prepared, run duck hearts, livers,
medium size ducks (like mallards), ground gizzards, and breast meat through grinder.
1 medium red onion, chopped
• In a large pan, sauté chopped onion over medium-high heat for 3-5 minutes.
¼ cup chopped dried apricots, chopped Add ground duck and season with salt, pepper, and other spices. Cook until
¼ cup dates, chopped thoroughly browned.
½ cup raisins • Add dried fruit and nuts, stirring to incorporate.
½ cup roasted almonds, chopped
• Add stock and stir. Simmer on low for 5 minutes to allow fruit to absorb liquid.
Salt and pepper to taste
• When the mixture becomes the consistency of loose Sloppy Joe filling, add
¼ tsp. ground allspice
apricot preserves, orange juice, and zest. Mix well and turn off heat. The mixture
¼ tsp. ground ginger will thicken as it cools.
¼ tsp. ground cinnamon • Roll out pie dough on a lightly floured surface. Cut dough into 4- to 5-inch wide
¼ tsp. freshly ground whole nutmeg circles and fill the center of circles with about 1/3 cup cooled filling. Fold circles
¼ tsp. ground turmeric in half and seal the edges by running a finger dipped in water along inside edge
2 cloves garlic and crimping with fork.
1 Tbsp. apricot preserves • Lay out pies on a parchment paper-lined cookie sheet, Make a quick egg wash
2½ cups duck or chicken stock by thoroughly mixing a large egg and 1 or 2 Tbsp. of water. Brush pies with egg
wash. Cut a vent or two in the top of each pie with kitchen shears or small knife.
Juice and zest of 1 orange
• Bake for 15 to 20 minutes or until golden brown. Serve and enjoy.
2 packages defrosted pre-made or homemade pie
dough (about 14 oz) MEET THE CHEF
1 egg
Wilkins is a writer, hunter, cook, educator, and owner of Black Duck Revival. He
Flour for surface prep
examines American sustenance and its themes of human migration, practical agrari-
anism, 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.
(This publication was funded by the Multistate Conservation Grant Program, a program sup-
ported with funds from the Wildlife and Sport Fish Restoration Program and jointly managed
by the Association of Fish and Wildlife Agencies and the U.S. Fish and Wildlife Service.)

6 OFF THE BEATEN PATH