Duck B’steeya

In a 7-inch cheesecloth square, tie the cinnamon stick with the star anise, chiles, turmeric, cloves, mustard seeds and allspice.

In a large enameled cast-iron casserole, cook the duck breasts skin side down over moderately low heat, spooning off the fat, until golden and crisp, about 20 minutes. Transfer the breasts to a plate. Add the legs and wings skin side down and cook until golden, about 6 minutes. Transfer to the plate.

Pour off all but 2 tablespoons of fat from the casserole. Add 1 cup of the onions and the garlic, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the port and cook until reduced by half, about 4 minutes. Add the broth, duck pieces and spice bundle, cover and cook until the duck is tender, about 40 minutes. Using a slotted spoon, transfer the duck breasts and legs to a plate to cool; leave the wings in the pot. Increase the heat to moderately high and simmer the broth until reduced to 1 cup, about 15 minutes. Strain into a small heatproof bowl; reserve. Shred the duck meat and skin. Remove any bones and cartilage.

In a medium saucepan, melt 2 tablespoons of the butter with the brown sugar over moderate heat, about 1 minute. Stir in the almonds, 1 tablespoon of the cinnamon sugar and the cayenne and transfer to a plate. In the same pan, melt 2 tablespoons of the butter. Add the remaining 2 cups of onions and cook over moderate heat, stirring occasionally, until caramelized, about 15 minutes. Stir in the almond mixture, currants, coriander, nutmeg, saffron, shredded duck and eggs. Slowly add the reserved 1 cup of broth, stirring, and cook until the eggs are set and the mixture is moist, about 5 minutes. Season the filling with salt and pepper.

同时，将烤箱预热至400°。在一个小锅中，融化了剩余的4汤匙黄油。用一些融化的黄油刷10英寸的馅饼板。展开Phyllo床单，并用保鲜膜和潮湿的厨房毛巾覆盖，以防止它们干燥。一次使用1张phyllo板，将其压入馅饼板中，留下约2英寸的悬垂，然后用融化的黄油轻轻刷。重复其余的6张纸，稍微分层和旋转。将底部撒上1汤匙肉桂糖。将鸭子填充在准备好的馅饼外壳中，并撒上剩余的1汤匙肉桂糖。将phyllo折叠在馅料上，并用剩余的融化黄油刷顶部。烘烤25至30分钟，直到黄金和酥脆。 Let the pie cool for 10 minutes. Dust the top with confectioners’ sugar and serve.