DUCK AND PISTACHIO STUFFED FLATBREADS

Makes 4 breads or 8 mini-breads

This is an adaptation of the Moro restaurant’s quail-stuffed flatbreads, where the pistachio mixture is served as a sauce on the side. You could use pheasant, grouse or chicken, too.

For the dough:
200g white flour (preferably unbleached strong), plus a little extra for dusting
1/2 tsp fine sea salt
1/3 level tsp dried yeast
170ml tepid water
1 tbsp olive oil

Place the flour and salt in a large mixing bowl. Dissolve the yeast in the water and add the oil. Pour the liquid into the flour a bit at a time, mixing and working out the lumps. When all the water is added, transfer to a floured surface and knead well for about 5 min until the dough is soft, smooth and supple. Set aside to rest for 45 min, covered with a cloth.

For the filling:
2 duck breasts sliced thinly lengthways into 8 strips
2 pinches ground cardamom
2 pinches ground cumin
5tbs olive oil
1 small bunch fresh flat-leaved parsley, leaves picked from stalks and roughly chopped
1/2 small bunch fresh mint, leaves picked from stalks and roughly chopped
75g shelled, unsalted pistachios, roughly crushed
grated lemon zest and juice
1 tbsp orange-blossom water
1 garlic clove, crushed to a paste with salt
sea salt and black pepper

Method

Marinate the duck in the cardamom and cumin for two hours. Sear on both sides in a smoking-hot pan with 2 tablespoons of the oil. Set aside. Combine the rest of the ingredients, adding the oil slowly until the mixture is a thick paste.

Divide the dough into four and roll out into 5mm-thick discs. (Or, for hors d’oeuvres, make twice as many, but half the size). Lay a couple of the fillets along one half of each dough round, topping with the pistachio mixture. Wet around the edges and fold over the empty flap, sealing the half-moon shape with your fingers. Place on an oiled baking tray and bake for about 10-15 min in a preheated oven at 230C/Gas 8. The dough should puff up a little but not be totally crisp. Serve with a spicy-leaf and cucumber salad with olive oil and lemon dressing.

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